With zucchini, tomatoes, peppers and eggplant, the vegetables roast on sheet pans in this easy roasted ratatouille quinoa. The grains simmer on the stove at the same time.
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium zucchini or yellow squash, cut into 1/2-inch dice
2 medium eggplants, cut into 1/2-inch dice
1 pint cherry or grape tomatoes
2 red bell peppers, cut into 1/2-inch dice
Half an onion, cut into 1/2-inch dice
1/2 cup quinoa
1 cup water
1 tablespoon chopped basil
Preheat the oven to 400 degrees F.
In a small bowl combine the rosemary, thyme, oregano, garlic powder, red pepper flakes, salt and pepper.
On one sheet pan, toss the zucchini, squash and eggplant with 1 tablespoon olive oil and half the dried seasoning mix. Spread into a single layer.
On another sheet pan, toss the tomatoes, peppers and red onions with 1 tablespoon olive oil and the rest of the dried seasoning mix. Spread into a single layer.
Roast the vegetables for 25-30 minutes until the zucchini, squash and eggplant are lightly browned, the tomatoes and peppers are slightly wrinkled and the onions are translucent.
While the vegetables are roasting, make the quinoa on the stove. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce the heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork.
In a large bowl, stir together the roasted vegetables, quinoa and basil.