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Cheesy grilled vegetable and quinoa bake
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Prep Time:
50 minutes
Cook Time:
85 minutes
Total Time:
135 minutes
"Delicious make-ahead vegetarian dish for busy families. Prep layered grilled vegetables and flavorful tomato quinoa ahead for easy weeknight dinners."
Ingredients:
  • 2 (about 700g) eggplants, cut into 1cm-thick slices
  • 80ml (1/3 cup) extra virgin olive oil
  • 800g slender sweet potato, peeled, cut into 7mm-thick slices
  • 4 (about 800g) zucchini, cut lengthways into 1cm-thick slices
  • 2 red onions, cut into 6mm-thick rings
  • 200g (1 cup) tri-coloured quinoa, rinsed
  • 2 x 410g cans diced tomatoes
  • 250.00 ml fresh basil leaves, coarsely chopped
  • 750g fresh ricotta, crumbled
  • 2 eggs
  • 80ml (1/3 cup) reduced-fat milk
  • 70g (1 cup) parmesan (or vegetarian hard cheese), finely grated
  • Small fresh basil leaves, extra, to serve
Instructions:
  • Preheat your oven to 180C (160C fan forced) and lightly grease a large 20 x 28cm rectangular baking dish.
  • Preheat a chargrill or barbecue to medium heat. Brush eggplant with oil and season. Grill for 3-4 minutes per side until charred and tender. Transfer to a baking tray. Repeat with sweet potato. Brush zucchini and onion with remaining oil, season, and grill for 2-3 minutes per side. Transfer to tray.
  • In a small saucepan over medium heat, simmer the quinoa and water until just tender, about 12 minutes. Drain and refresh under cold running water before spreading on a tray lined with a clean tea towel to drain.
  • Mix the quinoa, tomato, basil, and garlic in a large bowl and season. In a separate bowl, combine ricotta, eggs, milk, and 1⁄2 cup parmesan. Stir vigorously with a wooden spoon until almost smooth, then season.
  • Layer half of the quinoa mixture on the bottom of the dish. Top with half of the sweet potato, followed by half of the onion, zucchini, and eggplant. Add the rest of the quinoa mixture. Repeat with the remaining sweet potato, onion, zucchini, and eggplant. Spread the ricotta mixture over the top and sprinkle with the remaining parmesan. Bake until golden brown, about 45 minutes. Let it cool for 10 minutes, then garnish with extra basil before serving.

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