Roasted Vegetable Ratatouille and Quinoa Bowls
Pears with Goat Cheese and Honey Drizzle
Ingredients
- 1½ Tbsp olive oil
- 2 Tbsp basil paste
- ½ tsp kosher salt
- ⅛ tsp pepper
- ½ (12-oz) pkg sliced bell pepper and onion medley
- ½ zucchini, cut into ½-inch-thick slices
- ½ small eggplant, quartered and cut into ½-inch-thick slices
- ½ pint grape tomatoes (see Note)
- 1 cup quinoa
- ½ Tbsp white balsamic vinegar
Instructions
- Preheat oven to 425°F; place a large rimmed baking sheet in oven while preheating. Combine oil, basil paste, salt, and pepper in a bowl.
- Toss together bell pepper medley, zucchini, eggplant, and half of oil mixture in a large bowl. Carefully spread in a single layer on preheated baking sheet.
- Bake 20 minutes or until vegetables are almost tender, adding tomatoes during last 8 minutes of cooking.
- Meanwhile, cook quinoa according to package directions; toss with remaining oil mixture.
- Toss vegetables with vinegar. Divide quinoa among 3 bowls; top with vegetable mixture.
Side Dish Ingredients
- 3 Tbsp chopped pecans
- 3 pears, halved and cored
- 1½ Tbsp crumbled goat cheese
- 1½ Tbsp honey
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Place pears, cut sides up, on 3 plates; sprinkle with cheese and nuts. Drizzle with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
361
|
140
|
501
|
| Fat (g) | 11 | 6 | 17 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 11 | 2 | 13 |
| Carb (g) | 51 | 23 | 74 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 584 | 18 | 602 |
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