Roasted Ratatouille

with Quinoa, Basil and Pine Nuts
A light and delightful mediterranean infused meal
Cals 533 · Prot 24 · Carbs 94 · Fat 12
Vegan
Calorie smart
Try Hello Chef Now
35 min
Roasted Ratatouille with Quinoa, Basil and Pine Nuts
A light and delightful mediterranean infused meal
Cals 533 · Prot 24 · Carbs 94 · Fat 12
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Veg
Red pepper
1 Piece
Large zucchini
1 Piece
Eggplant
1 Piece
Cherry tomatoes
150 Grams
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
1 Tsp
Black pepper
1 Tsp
Sauce
Red onion
1 Piece
Olive oil
1 Tbsp
Dried oregano
2 Grams
Chilli powder
2 Grams
Chopped tomatoes
400 Grams
Quinoa
White quinoa
100 Grams
To Serve
Fresh basil
15 Grams
Pine nuts
20 Grams

Tips for fussy eaters

Blend the vegetables in a mixer and serve with pasta and their favourite cheese.

Pro tip

Let the sauce simmer at low temperature.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast veggies

1 Roast veggies

Preheat the oven to 220°C. Rinse all the vegetables. Cut bell pepper, zucchini and eggplant to wedges and lay on a baking tray. Add cherry tomatoes and unpeeled garlic cloves. Drizzle with olive oil. Season with salt and pepper. Roast in the oven for 25 minutes.
Fry onions

2 Fry onions

Peel and mince onion and garlic. Heat oil in a large pan over medium heat. Add onion and garlic and cook until soft, for 3–4 minutes. Sprinkle with oregano and chilli powder. Add chopped tomatoes. Let simmer lightly for 10–15 minutes. Keep warm.
Cook quinoa

3 Cook quinoa

Place quinoa to a bowl and cover with warm water. Then pour into a colander (with very small holes) an drain. Measure water, using quinoa and water ratio 1:1.5, to a pot. Bring to boil and add drained quinoa. Cover and reduce the heat to low. Let simmer lightly for 15 minutes until the water is absorbed. Remove from the heat and fluff with a fork.
Toast nuts

4 Toast nuts

Heat a large pan over high heat. Toast pine nuts for a few minutes, remove from the pan and set aside.
Add to sauce and serve

5 Add to sauce and serve

Once the vegetables are roasted, squeeze the garlic out of its skin. Add all the vegetables to the tomato sauce. Serve the sauce on top of the quinoa. Sprinkle with chopped basil leaves and pine nuts.

Tips for fussy eaters

Blend the vegetables in a mixer and serve with pasta and their favourite cheese.

Pro tip

Let the sauce simmer at low temperature.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy