Roasted Ratatouille & Quinoa Bowl

Serves 1 hungry Zig

1 cup zucchini- stripped

1 cup yellow squash- stripped

1 cup eggplant- stripped

8 cherry tomatoes

1 small yellow onion- quartered

1/2 cup quinoa cooked with adding 10 garlic and 2 bay leaves to the water

1 TBs thyme- dried

1 TBs Rosemary-dried

1 TBs tarragon- dried

Cut veggies and douse with oil to cover . Add spices and roast at 400 degrees for 30 minutes then jack up stove to 450 and roast another 20 minutes.

Takes a bit of time to roast veggies but it comes together quick and it’s so reminiscent of the original dish .