[one_half]
WHAT YOU NEED
½ cup uncooked white quinoa
1 green bell pepper
1 eggplant
2 medium-sized zucchinis
1 sweet potato
Lemon pepper
Herbes de provence
Turmeric
Basil
Garlic salt
Olive oil
TOMATO SAUCE
3 tomatoes
1 TBSP white vinegar
3 TSPs tomato paste
Salt
Basil
[/one_half]
[one_half_last]
INSTRUCTIONS
Preheat oven for 10 minutes at 180°C. Cut all vegetables into big cubes. Mix in the seasoning with all the vegetables except the sweet potatoes. Drizzle little olive oil and bake in the pre-heated oven for 15 minutes. When done, bake the sweet potatoes for 20 minutes (or can bake them at the same time but the sweet potatoes take longer). Meanwhile you can cook the quinoa; rinse it under cold running water. Add it to a pan and add double the amount of salted water. Place over a medium heat and bring to a boil. Then reduce to a simmer, or until tender and the liquid is absorbed.
To prepare the tomato sauce, slice a thin round off the bottom of each tomato. Grate the tomatoes on the largest hole of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem and then discard. Place the grated flesh in a pan and cook for 10 minutes over medium heat. Add white vinegar, tomato paste, salt and basil and leave to boil for 10 minutes or until thick. Enjoy and Bon Appétit!
[/one_half_last]
Leave a Reply