Ratatouille Quinoa Bake

July 22, 2012 | No Comments

Ratatouille Quinoa Bake on Plate

I have an intense, obsessive love of fruit and vegetables. I love the way they look, to grow them, to eat them raw, to cook them, to eat them cooked, to paint them, to see them in others paintings…. I think you get my point.

Tomatoes on Pan

When I was younger I remember my mother going shopping for fruit. She would bring home a bag or two of  fruit and I would come home from school, and eat all of it, every day.  As I recall, there was always fruit in the house, so my Mother must have gone shopping every day. Thank you Mom.

I still have such a passion and hunger for fruits and vegetables, and I am proud and pleased to say,  so do my healthy girls.

Tomatoes Roasted on Pan

I also have a passion for helping people. I love to make and deliver healthy meals to people who’s lives get too busy, new moms/families spending time bonding with baby, friends who are feeling ill, tired, or just need some time, and don’t need to worry about dinner. We all have days, weeks or months, where life gets in the way, and we cannot seem to breathe. I have been there, and I know the feeling all too well.

Ratatouille Quinoa Bake X 2

I was originally going to make and eggplant parmigiana for a friend today, but I got a little more creative. I ended up with something much more flavorful and nutritious. As you can see, this meal made enough for two families. My family always get to enjoy one of the meals I make, and the other goes to another family.

Ratatouille Quinoa Bake

I really love cheese so I added a touch of grated mozzarella but you can leave it out and It would not be missed.

 

Ratatouille Quinoa Bake
Print
Recipe type: Main Course
Author: Jillian
Serves: 2 casseroles
Ingredients
  • 2 large globe eggplants, sliced
  • 3 medium onions, sliced
  • 2 medium zucchini, sliced
  • 3 yellow squash, sliced
  • 8 plum tomatoes, sliced
  • 2 cups of mozzarella shredded
  • 2 cups cooked quinoa
  • FOR SAUCE:
  • 1-2 tsp extra virgin olive oil for sauce plus more for greasing loaf pans
  • 1 onion diced
  • 4 cloves garlic, minced(I use my garlic press)
  • Can of organic diced tomatoes
  • Can of organic tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
Instructions
  1. Slice eggplants, onions, zucchinis, tomatoes, 1 inch thick
  2. Place in single layer on parchment covered sheet trays
  3. Drizzle extra virgin olive oil or grape seed oil
  4. Sprinkle kosher salt and ground pepper on one side
  5. Bake at 375 degrees F. until veggies start to soften and get some color, about 20 minutes
  6. FOR SAUCE:
  7. Drizzle -2 tsp extra virgin olive oil in sauce pan
  8. Add 1 onion, diced
  9. Saute medium to high heat for 5-7 minutes until translucent and starting to get some color
  10. Add minced, or pressed garlic
  11. Saute until you can smell garlic, about 1-2 minutes
  12. Add can of organic tomato sauce
  13. Add can of diced tomatoes with juice
  14. Simmer for 10 minutes, stirring often
  15. Pre-heat oven to 350 degrees F.
  16. ASSEMBLY:
  17. Spray 2 loaf pans with extra virgin olive oil
  18. ladle tomato sauce, 2 eggplant slices, 4 tomato slices, 3 zucchini slices, 3 onion slices, 2 scoops quinoa.
  19. Repeat layers until ingredients are gone and sprinkle a little cheese on top
  20. Spray tinfoil, and loosely cover loaf pans
  21. Bake in 350 degree F. oven for 50 minutes.
  22. Uncover and bake 10 more minutes
  23. Serve and enjoy

 

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