Roasted Ratatouille

Name: Roasted Ratatouille with Quinoa, Basil and Pine Nuts
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red pepper; 1 Piece of Large zucchini; 1 Piece of Eggplant; 150 Grams of Cherry tomatoes; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Red onion; 1 Tbsp of Olive oil; 2 Grams of Dried oregano; 2 Grams of Chilli powder; 400 Grams of Chopped tomatoes; 100 Grams of White quinoa; 15 Grams of Fresh basil; 20 Grams of Pine nuts

with Quinoa, Basil and Pine Nuts

A light and delightful mediterranean infused meal

Cals 455 · Prot 18 · Carbs 76 · Fat 11

Vegan

Calorie Smart

35 min

Roasted Ratatouille with Quinoa, Basil and Pine Nuts

A light and delightful mediterranean infused meal

Cals 455 · Prot 18 · Carbs 76 · Fat 11

Vegan

Calorie Smart

Ingredients

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 2*

20 Grams

Allergens

*2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1903 / 455
Fats (g)	10.9
of which saturated (g)	0.5
Carbohydrates (g)	76
of which sugars (g)	26.7
Fibers (g)	17.1
Proteins (g)	17.6
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

4 Toast nuts

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

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.

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