1 tablespoon olive oil
2 garlic cloves, minced
1 red onion, thinly sliced (I processed the garlic and onion in my food processor)
14 1/2 ounces diced tomatoes (with the liquid, don’t drain)
2 tablespoons tomato paste
1/2 teaspoon dried oregano (I used powdered because that’s what I had)
1/2 teaspoon dried thyme
1/2 teaspoon basil
1 tablespoon chopped fresh parsley (I used dried because that’s what I had)
1 large eggplant, cubed (I did not ‘sweat’ this, nor did I remove any skin)
1 green pepper, thinly sliced (I did not know what this meant, so I cut it in roughly square pieces like you would for stir-fry)
2 zucchini, sliced (do not peel)
1 summer squash, sliced (do not peel)
1 cup cooked quinoa (cooked according to packaged directions, I used pre-rinsed quinoa in a box from the grocery store.)
3/4 cup mozzarella cheese
- Preheat oven to 375 degrees F.
- Heat oil in a large nonstick skillet over medium heat.
- Add garlic and onion.
- Saute until softened, about 5 minutes. (the onion starts to turn clear).
- Stir in tomatoes, tomato paste, oregano, basil, thyme and parsley. Continue to cook for 1-2 minutes.
- Remove from heat.
- Layer half of the tomato and onion mixture into the bottom of a 9×13 baking dish (I sprayed mine with Pam first).
- Top with ALL of the uncooked vegetables.
- Add the remaining tomato and onion mixture and spread over the top.
- Spread the cooked Quinoa on top, then sprinkle with cheese.
- Cover with foil and bake for 40-45 minutes.
- Remove foil for the last 5 minutes of cooking.
- Also, the sauce seemed too scanty when I spread it in the pan, barely enough to very thinly ‘cover’ the vegetables, but there must be a lot of moisture in the vegetables because the sauce was a perfect proportion for us when it was cooked.
- It has loads of good-for-you stuff in it, it looks pretty and colorful and tastes like a ‘fancy’ dish while being actually quite easy. It is also vegetarian and gluten-free, which is cool for those folks who need that stuff.