Hawaiian Style Ratatouille on Quinoa

non-stick cooking spray
2 Japanese eggplant
1 large zucchini
2 cup kabocha
1 ½ cup grape tomatoes
1 large sweet white onion (sliced in ½” strips)
14 oz. chickpeas (canned, reserve ½ cup liquid)
2 tbsp. extra virgin olive oil
2 tsp. dried basil
1 tsp. granulated garlic
garlic salt (to taste)
black pepper (to taste)
6 cup water with bouillon or stock
3 cup quinoa
¼ cup feta cheese (crumbled)
fresh sweet basil (chiffonade)
½ cup prepared basil pesto

Preheat oven to 400°F. Coat a large rimmed baking sheet with non-stick cooking spray; set aside. Cut the eggplant in half lengthwise, then slice diagonally into ½” pieces. Cut the zucchini in half lengthwise, then into ½” rounds. Cut the kabocha in half, remove seeds, then slice thinly into 2″ pieces, leaving the skin on. Place the eggplant, zucchini, kabocha, tomatoes, onion and chickpeas into a large bowl and lightly toss with chickpea liquid (called aquafaba), olive oil, dried basil, granulated garlic, garlic salt and black pepper.

Arrange the veggies on the rimmed baking sheet in a single layer; bake 35 to 40 minutes until tender. In a medium pot, bring the water or stock to a gentle boil; add the quinoa and cook 20 to 25 minutes until small peaks appear on the surface of the grains. Fluff with a fork and spread the quinoa onto a serving platter. Layer the veggies on top, sprinkle with feta and garnish with fresh basil. Serve with pesto on the side. This meatless, protein-packed dish filled with local vegetables is sure to become a new family favorite!

Recipe By:

Chef Michi Holland

Prep + Cook Time:

1 hr

Serving Size:

6 servings

As featured in…

Feb. 27, 2019 Coupon Book