Go Back

Baked Ratatouille With Herbed Quinoa – Cozy, Colorful, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Baked Ratatouille:
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 1 yellow squash, sliced into 1/4-inch rounds
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 large red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 can (14–15 oz) crushed tomatoes or passata
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (optional but great)
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Salt and black pepper, to taste
  • Fresh basil and/or parsley, chopped, for serving
  • For the Herbed Quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water with 1/2 teaspoon salt)
  • 1 tablespoon olive oil or 1 tablespoon butter
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill or basil
  • 1 teaspoon lemon zest
  • 1–2 tablespoons lemon juice (to taste)
  • Freshly ground black pepper, to taste
  • Optional finishing touches:
  • Grated Parmesan or crumbled feta
  • Drizzle of good olive oil or balsamic glaze
  • Toasted pine nuts or pumpkin seeds for crunch

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Lightly oil a 9x13-inch baking dish or similar casserole.
  2. Build the tomato base: Spread the crushed tomatoes in the dish. Stir in half the garlic, 1 tablespoon olive oil, a pinch of salt, and a grind of pepper. This keeps the veggies juicy.
  3. Prep the vegetables: Toss eggplant, zucchini, squash, peppers, and onion in a large bowl with the remaining olive oil, garlic, thyme, oregano, paprika, red pepper flakes, salt, and pepper.
  4. Layer and bake: Arrange the vegetables over the tomato base. For a rustic look, scatter them. For a prettier finish, shingle the slices. Cover tightly with foil and bake for 25 minutes.
  5. Uncover for caramelization: Remove foil and bake 20–25 minutes more, until the vegetables are tender and edges are lightly browned. If you like a bit more color, broil for 2–3 minutes at the end.
  6. Cook the quinoa: While the ratatouille bakes, bring broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let sit, covered, 5 minutes.
  7. Finish the quinoa: Fluff with a fork. Stir in olive oil or butter, parsley, dill or basil, lemon zest, lemon juice, and black pepper. Adjust salt and lemon to taste.
  8. Finish the ratatouille: Let it rest 5–10 minutes. Sprinkle with fresh basil or parsley. Add a drizzle of olive oil or a dusting of cheese if you like.
  9. Serve: Spoon herbed quinoa into bowls and top with generous scoops of ratatouille. Add a squeeze of lemon or a few chili flakes for brightness and heat.