Roasted Vegetable Ratatouille and Quinoa Bowls
Pears with Goat Cheese and Honey Drizzle
Ingredients
- 2 Tbsp basil paste
- 1½ Tbsp olive oil
- 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
- 1 cup grape tomatoes (see Note)
- 1 cup quinoa
- 1½ tsp white balsamic vinegar
Instructions
- Preheat oven to 425°F; place a large rimmed baking sheet in oven while preheating. Combine basil paste, oil, 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 (or use feta)
- 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.
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