Ingredients

• 1 eggplant
• 2 zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 1 onion
• 3 garlic cloves
• 4 tomatoes
• 240 mls (1 cup) quinoa
• 480 mls (2 cups) vegetable broth
• 2 tbsps olive oil
• 2 tbsps fresh basil
• 2 tbsps fresh parsley
• 1 tbsp fresh thyme
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Chop the eggplant, zucchini, bell peppers, and onion into bite-sized pieces.
3. Mince the garlic and chop the tomatoes.
4. In a baking dish, combine the chopped vegetables, garlic, tomatoes, olive oil, salt, and black pepper. Mix well.
5. Bake in the preheated oven for 45-50 minutes, or until the vegetables are tender.
6. While the ratatouille is baking, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil.
7. Add the quinoa to the boiling broth, cover, and reduce heat to low. Cook for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
8. Fluff the quinoa with a fork and stir in the fresh herbs.
9. Serve the ratatouille over the herbed quinoa and enjoy!

Notes

• For best results, use fresh herbs.
• Feel free to add more vegetables of your choice.