Ratatouille with Quinoa (Print Version)

# Ingredients:

→ Vegetables

01 - 1 eggplant, diced
02 - 2 zucchinis, sliced
03 - 1 bell pepper, chopped
04 - 1 onion, chopped
05 - 4 cloves garlic, minced
06 - 1 can (14 oz) diced tomatoes, undrained

→ Seasoning

07 - 1 tsp dried basil
08 - 1 tsp dried thyme
09 - Salt and pepper, to taste

→ Grains

10 - 1 cup quinoa, rinsed

→ Liquid

11 - 2 cups vegetable broth

# Instructions:

01 - In the slow cooker, combine eggplant, zucchinis, bell pepper, onion, garlic, diced tomatoes, basil, thyme, salt, and pepper.
02 - In a separate pot, cook quinoa according to package instructions using vegetable broth instead of water.
03 - Stir to combine all ingredients in the slow cooker.
04 - Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
05 - Serve the ratatouille over cooked quinoa.

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