By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
224 cal · 50 min
Quinoa Ratatouille
Recipe GLPR96cd2deaf8aca0
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Average rating: 4.3 (1)
A vibrant Mediterranean vegetable medley built on tender eggplant, bell peppers, zucchini, and tomatoes simmered with aromatic garlic and Herbs de Provence, served over fluffy quinoa. This wholesome, plant-based dish brings together the bright flavors of Provence in one nourishing bowl.
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Ingredients
1 large eggplant, diced (about 1 lb)
2 tablespoons olive oil
3 cloves garlic, minced
1 yellow onion, diced
2 red bell peppers, cored and diced
2 zucchini, diced
4 large tomatoes, seeded and diced
1 teaspoon Herbs de Provence
1 cup quinoa, cooked
Salt to taste
Black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
Add the minced garlic and diced onion to the skillet and sauté for about 3 minutes, stirring frequently, until the mixture becomes fragrant and the onion softens slightly.
Stir in the diced eggplant and cook for 5 minutes, stirring occasionally, to begin softening the eggplant.
Add the diced red bell peppers, zucchini, and tomatoes to the skillet along with the Herbs de Provence. Season with salt and black pepper to your taste.
Reduce heat to low, cover the skillet, and simmer for 30 minutes, stirring gently every 10 minutes, until all vegetables are tender and flavors have melded.
Divide the cooked quinoa among four bowls and top each with a generous portion of the warm ratatouille. Serve immediately.
Comments
Quinoa Ratatouille is available across Charlotte's major chains—eggplant, bell peppers, zucchini, and tomatoes are standard at Harris Teeter, Food Lion, Walmart, and ALDI—though Herbes de Provence may force a quick stop at Harris Teeter's spice aisle if you don't already have it at home. The 50-minute claim is honest for simmering once vegetables are diced, but expect another 15 minutes for reliable prep and ingredient assembly, pushing real time closer to 65 minutes. At roughly $2.50–$3.00 per serving (driven by fresh produce volume and a full cup of quinoa), it's middle-ground for a vegetarian main. The dish reheats well and yields solid leftovers, making it forgiving for weeknight planning, though it requires active dicing and does not appeal to households that resist eggplant.
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