Baked Ratatouille with Herbed Quinoa

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A colorful vegetable ratatouille baked low and slow in the oven, served over fluffy herbed quinoa for a wholesome vegetarian meal. This French-inspired vegetarian recipe (gluten free), ready in about 60 minutes, pairs eggplant, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 small diced (1-inch) eggplant
• 1 medium diced (1-inch) zucchini
• 1 medium diced (1-inch) yellow squash
• 1 diced (1-inch) red bell pepper
• 1 small diced onion
• 3 minced garlic cloves
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup canned diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 3/4 cup quinoa
• 1 1/2 cups water
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 3/4 cup quinoa under cold water, then combine with 1 1/2 cups water in a medium pot. Bring to a boil, reduce to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Stir in 2 tbsp chopped fresh parsley.
2. Step 2: Heat the oven to 375°F. In a large oven-safe skillet over medium heat, heat 3 tbsp olive oil and add 1 small diced onion and 3 minced garlic cloves. Sauté for 3 minutes until fragrant.
3. Step 3: Add 1 small diced eggplant, 1 medium diced zucchini, 1 medium diced yellow squash, and 1 diced red bell pepper. Stir in 2 tbsp tomato paste, 1 cup canned diced tomatoes, 1 tsp dried thyme, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Cover the skillet with a lid or foil and bake for 40 minutes, stirring halfway, until the vegetables are tender and the sauce thickens.
5. Step 5: Serve the ratatouille hot over the herbed quinoa. It also packs well for the next day's lunch.