Recipe type: Main Course
Author: Jillian
Serves: 2 casseroles
- 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
- Slice eggplants, onions, zucchinis, tomatoes, 1 inch thick
- Place in single layer on parchment covered sheet trays
- Drizzle extra virgin olive oil or grape seed oil
- Sprinkle kosher salt and ground pepper on one side
- Bake at 375 degrees F. until veggies start to soften and get some color, about 20 minutes
- FOR SAUCE:
- Drizzle -2 tsp extra virgin olive oil in sauce pan
- Add 1 onion, diced
- Saute medium to high heat for 5-7 minutes until translucent and starting to get some color
- Add minced, or pressed garlic
- Saute until you can smell garlic, about 1-2 minutes
- Add can of organic tomato sauce
- Add can of diced tomatoes with juice
- Simmer for 10 minutes, stirring often
- Pre-heat oven to 350 degrees F.
- ASSEMBLY:
- Spray 2 loaf pans with extra virgin olive oil
- ladle tomato sauce, 2 eggplant slices, 4 tomato slices, 3 zucchini slices, 3 onion slices, 2 scoops quinoa.
- Repeat layers until ingredients are gone and sprinkle a little cheese on top
- Spray tinfoil, and loosely cover loaf pans
- Bake in 350 degree F. oven for 50 minutes.
- Uncover and bake 10 more minutes
- Serve and enjoy
Recipe by Food Filled Life at http://foodfilledlife.com/2012/07/22/ratatouille-quinoa-bake/