Ratatouille

15 ingredients
8 steps

Ingredients

  • 1 whole Fennel Bulb
  • 1/2 whole Onion
  • 1 whole Zucchini
  • 1 whole Yellow (summer) Squash
  • 1 whole Red Bell Pepper
  • 1 whole Eggplant
  • 1 cup Tomato Puree
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 package 6 Oz Package Of Crumbled Feta For Sprinkling
  • 1 box 6.09 Oz Package Of Near East Quinoa And Brown Rice

Directions

  1. 1
    1. Preheat your oven to 375 F.
  2. 2
    2. Trim the ends off of the fennel, onion, zucchini, squash, red pepper and eggplant. Remove the seeds from the pepper as well. Slice all of your veggies (very thin) using a mandolin.
  3. 3
    3. Spray a 13x9 glass baking dish with non-stick spray and add the tomato puree, 1 tablespoon of olive oil and the spices. Mix well.
  4. 4
    4. Layer the bottom of the dish with the onions. Then arrange the remaining sliced veggies so that they just overlap one another, until you have run out of space. There may be a few leftover pieces, that's okay.
  5. 5
    5. Drizzle the other 1 tablespoon of oil over the top of the arranged veggies and lightly sprinkle with garlic, salt, pepper, and herbs.
  6. 6
    6. Bake for about 40-45 minutes until the tomato puree is bubbly and the edges of the veggies are roasted but not burned. Prepare quinoa according to the box instructions.
  7. 7
    7. Serve over quinoa and sprinkle with feta cheese. Enjoy!
  8. 8
    Adapted from smitten kitchen.

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