In a large skillet, warm the olive oil over medium heat. Add the garlic and onion and sauté until fragrant. Toss in the eggplant and continue to cook for about five more minutes.
Next add the red pepper, zucchini and tomatoes along with the herbs and salt & pepper to taste. Lower heat to a simmer and then cover and cook for about 30 minutes.
Serve over hot over a bed of quinoa and enjoy!
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Jan 18, 2018 Ratatouille quinoa soup by Greek chef Akis Petretzikis. A delicious, rich tasting soup made with sauteed vegetables and quioa, served with a tasty gremolata! From akispetretzikis.com Servings 6Calories 182 per servingCategory 52
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Mar 13, 2025 Inspired by the wildly-popular garlic chickpea soup I posted a few years ago, this soup is what I’m craving now that winter is nearly over: wholesome, a little creamy, but also … From theclevermeal.com
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QUINOA WITH ROASTED RATATOUILLE | RECIPES | COOK FOR …
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EASY VEGAN SPLIT PEA SOUP - SHARON PALMER, THE PLANT POWERED …
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