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🍆 Ratatouille Gratin Bowl with Quinoa

485 kcal · 45 min · 4 servings

Ingredients

• 200 g Quinoa
• 2 Stück Zucchini
• 1 Stück Aubergine
• 2 Stück Red Bell Pepper
• 2 Stück Onions
• 2 EL Tomato Paste
• 1/2 TL Chili Flakes
• 200 g Feta Cheese (drained)
• 4 EL Olive Oil
• 1 Bund Fresh Basil

Instructions

1. 1. Rinse the quinoa and cook it in double the amount of salted water until done (approx. 15 minutes). Let it drain.
2. 2. Wash the vegetables and cut the zucchini, eggplant, bell pepper, and onions into large cubes.
3. 3. Grease a large baking dish with half of the olive oil. Arrange the vegetables in layers inside.
4. 4. Mix the tomato paste with the chili flakes and the remaining olive oil. Distribute this mixture evenly over the vegetables.
5. 5. Cover the baking dish with aluminum foil. Bake the vegetable mix for 25 minutes at 200 degrees Celsius in the preheated oven.
6. 6. Remove the foil, crumble the feta on top and bake for another 10 minutes without covering until the cheese turns slightly brown.
7. 7. Take the dish out of the oven. Crumble the basil over it.
8. 8. Serve the ratatouille over the warm quinoa. Keeps well until the next day.

Nutrition per serving

• kcal: 485
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 52 g