Baked Quinoa Ratatouille

READY IN: 55mins


  • 1
    tablespoon olive oil
  • 2
    garlic cloves, minced
  • 1
    red onion, thinly sliced (I processed the garlic and onion in my food processor)
  • 14 12
    ounces diced tomatoes (with the liquid, don't drain)
  • 2
    tablespoons tomato paste
  • 12
    teaspoon dried oregano (I used powdered because that's what I had)
  • 12
    teaspoon dried thyme
  • 12
    teaspoon basil
  • 1
    tablespoon chopped fresh parsley (I used dried because that's what I had)
  • 1
    large eggplant, cubed (I did not 'sweat' this, nor did I remove any skin)
  • 1
    green pepper, thinly sliced (I did not know what this meant, so I cut it in roughly square pieces like you would for stir-fry)
  • 2
    zucchini, sliced (do not peel)
  • 1
    summer squash, sliced (do not peel)
  • 1
    cup cooked quinoa (cooked according to packaged directions, I used pre-rinsed quinoa in a box from the grocery store.)


  • Preheat oven to 375 degrees F.
  • Heat oil in a large nonstick skillet over medium heat.
  • Add garlic and onion.
  • Saute until softened, about 5 minutes. (the onion starts to turn clear).
  • Stir in tomatoes, tomato paste, oregano, basil, thyme and parsley. Continue to cook for 1-2 minutes.
  • Remove from heat.
  • Layer half of the tomato and onion mixture into the bottom of a 9x13 baking dish (I sprayed mine with Pam first).
  • Top with ALL of the uncooked vegetables.
  • Add the remaining tomato and onion mixture and spread over the top.
  • Spread the cooked Quinoa on top, then sprinkle with cheese.
  • Cover with foil and bake for 40-45 minutes.
  • Remove foil for the last 5 minutes of cooking.
  • When I made this, my vegetables must have been larger than the recipe-writer's, as by the time I chopped up all those veggies, I had too many for my pan and ended up making 2 batches. I had to make a second full batch of the sauce to make 2 pans, so you might want to adjust.
  • Also, the sauce seemed too scanty when I spread it in the pan, barely enough to very thinly 'cover' the vegetables, but there must be a lot of moisture in the vegetables because the sauce was a perfect proportion for us when it was cooked.
  • Lastly - I goofed, never having cooked Quinoa before. My box said 1 cup Quinoa to 2 cups water - the recipe said 1 cup cooked Quinoa - but really my Quinoa made 3 cups once it was cooked. Since I made 2 pans of this recipe, it worked out okay, but you might want to double-check your Quinoa directions and proportions.
  • One more thing - the recipe as written in the grocery store ad says 4 servings - we got probably closer to 8 to 10 servings of this. However, for my family, this would not be a 'main dish', but rather a yummy veggie 'side' to go with some type of meat because we're utter carnivores.
  • I hope you enjoy this as much as our family did! It has loads of good-for-you stuff in it, it looks pretty and colorful and tastes like a 'fancy' dish while being actually quite easy. It is also vegitarian and gluten-free, which is cool for those folks who need that stuff.