Gotta love this one-pot dish! It's delicious and so easy to prepare. All you need to do is chop some vegetables, add some olive oil/herbs, set the oven timer and relax!
Typically ratatouille can be a mix of eggplant, zucchini, squash, garlic, onion, bell peppers, and tomatoes with an olive oil drizzle. As to the herbs, I used basil in this recipe but I've also experimented with thyme and loved it. The great thing about this recipe is that it's a delicious way to eat your veggies all year round!
I made this recipe with a side of quinoa and bulgur blend. Ratatouille also tastes delicious served over couscous or with some crusty bread! If you have Celiac Disease or Non-Celiac Gluten Sensitivity, try brown rice, millet, or plain quinoa (not the blend, so without bulgur)!
Recipe
Serves 4
Ingredients:
1 Yellow Zucchini, cut into 1 inch cubes
4 small yellow tomatoes
1 cup of red cherry tomatoes, cut in half
5 garlic cloves
1/2 white onion, sliced
1 can chickpeas, drained and rinsed
1 1/2 tablespoons olive oil
1 teaspoon dried oregano
Pinch of crushed chili flakes
A few leaves of fresh basil
Salt and pepper to taste
for the side: 3/4 cup uncooked quinoa and bulgur blend
Directions:
Preheat oven to 425 ºF.
Place zucchini, tomatoes, garlic, onions and chickpeas on parchment paper on a baking sheet
Drizzle with olive oil. Add dried oregano, salt and pepper and a pinch of red chili flakes.
Bake covered for 20 minutes.
Remove foil and bake for another 30 minutes until golden.
Serve with a drizzle of olive oil and fresh basil leaves & a side of quinoa bulgur blend (see below)
*Cook Quinoa and bulgur blend according to package. For every 1/2 cup uncooked, you will need 1 cup of water. For this recipe, add 3/4 cup of quinoa bulgur blend to 1.5 cups of boiling water. Reduce temperature to low and allow to simmer for 10 minutes. Allow cooked blend to sit for 5 minutes and fluff with a fork.
