Oven-Roasted Ratatouille with Quinoa - Vegan Lifestyle Association

Name: Oven-Roasted Ratatouille with Quinoa - Vegan Lifestyle Association
Ingredients: 1 aubergine - cut into bitesize chunks; 2 courgettes cut into bitesize chunks; 2 peppers - 1 red, 1 orange, deseeded and cut into chunks; 12 shallots - peeled and halved (leaving a little root intact so they don't fall apart); 4 cloves garlic - peeled and finely sliced; 2 tbsp olive oil; 1 tbsp fresh thyme - chopped (or use 1 tsp dried); 1 tbsp fresh rosemary - chopped (or use 1 tsp dried); 1 tbsp fresh marjoram or oregano - chopped (or use 1 tsp dried); salt to taste - about 1/4 teaspoon; freshly ground black pepper; 1 tin chopped plum tomatoes; 2 tbsp balsamic vinegar; 2 tbsp sun-dried tomato puree; 4 tbsp pine nuts - lightly toasted in a dry frying pan; 60g (approx) quinoa per person – washed and cooked according to packet instructions.

veganlifestyleassoc.com

Ratatouille is often served as a side dish, but for me, cooked like this, it’s the star of the show. Roasting the ingredients in one pan not only makes this a q

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Ingredients

1 aubergine - cut into bitesize chunks
2 courgettes cut into bitesize chunks
2 peppers - 1 red, 1 orange, deseeded and cut into chunks
12 shallots - peeled and halved (leaving a little root intact so they don't fall apart)
4 cloves garlic - peeled and finely sliced
2 tbsp olive oil
1 tbsp fresh thyme - chopped (or use 1 tsp dried)
1 tbsp fresh rosemary - chopped (or use 1 tsp dried)
1 tbsp fresh marjoram or oregano - chopped (or use 1 tsp dried)
salt to taste - about 1/4 teaspoon
freshly ground black pepper
1 tin chopped plum tomatoes
2 tbsp balsamic vinegar
2 tbsp sun-dried tomato puree
4 tbsp pine nuts - lightly toasted in a dry frying pan
60g (approx) quinoa per person – washed and cooked according to packet instructions.