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Roasted Ratatouille

Gotta love this one-pot dish! It's delicious and so easy to prepare. All you need to do is chop some vegetables, add some olive oil/herbs, set the oven timer and relax!

Typically ratatouille can be a mix of eggplant, zucchini, squash, garlic, onion, bell peppers, and tomatoes with an olive oil drizzle. As to the herbs, I used basil in this recipe but I've also experimented with thyme and loved it. The great thing about this recipe is that it's a delicious way to eat your veggies all year round!

I made this recipe with a side of quinoa and bulgur blend. Ratatouille also tastes delicious served over couscous or with some crusty bread! If you have Celiac Disease or Non-Celiac Gluten Sensitivity, try brown rice, millet, or plain quinoa (not the blend, so without bulgur)!


Serves 4


  • 1 Yellow Zucchini, cut into 1 inch cubes

  • 4 small yellow tomatoes

  • 1 cup of red cherry tomatoes, cut in half

  • 5 garlic cloves

  • 1/2 white onion, sliced

  • 1 can chickpeas, drained and rinsed

  • 1 1/2 tablespoons olive oil

  • 1 teaspoon dried oregano

  • Pinch of crushed chili flakes

  • A few leaves of fresh basil

  • Salt and pepper to taste

  • for the side: 3/4 cup uncooked quinoa and bulgur blend


  1. Preheat oven to 425 ºF.

  2. Place zucchini, tomatoes, garlic, onions and chickpeas on parchment paper on a baking sheet

  3. Drizzle with olive oil. Add dried oregano, salt and pepper and a pinch of red chili flakes.

  4. Bake covered for 20 minutes.

  5. Remove foil and bake for another 30 minutes until golden.

  6. Serve with a drizzle of olive oil and fresh basil leaves & a side of quinoa bulgur blend (see below)

*Cook Quinoa and bulgur blend according to package. For every 1/2 cup uncooked, you will need 1 cup of water. For this recipe, add 3/4 cup of quinoa bulgur blend to 1.5 cups of boiling water. Reduce temperature to low and allow to simmer for 10 minutes. Allow cooked blend to sit for 5 minutes and fluff with a fork.

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