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Photo:Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
Active Time:30 minsTotal Time:2 hrsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Jump to Nutrition Facts
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Ingredients
2 ½cupsunsalted chicken broth
1 ¼cupswhite quinoa
2mediumzucchini, chopped (3/4-inch)
1mediumyellow squash, chopped (3/4-inch)
5tablespoonsextra-virgin olive oil, divided
1mediumeggplant, unpeeled and chopped (1-inch)
1tablespoonbalsamic vinegar
1 ¼teaspoonssalt, divided
1(15-ounce) candiced tomatoes with basil, garlic and oregano, undrained
1cupshredded Gruyère cheese
2tablespoonschopped fresh basil, plus leaves for garnish
8ouncesfresh small mozzarella cheese balls(about1 1/4cups)
1cuphalved cherry tomatoes
Directions
Combine broth and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and cook, undisturbed, for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff the quinoa with a fork. Set aside, uncovered, at room temperature.
Meanwhile, position racks in upper and lower thirds of oven. Place 1 baking sheet on the top rack and 1 baking sheet on the bottom rack. Preheat to 425°F.
Toss zucchini, squash and 2 tablespoons oil together in a large bowl. Carefully remove the hot pan from the top rack; spread the zucchini mixture in an even layer on the hot pan. Combine eggplant and the remaining 3 tablespoons oil in the large bowl; toss to coat. Carefully remove the hot pan from the bottom rack; spread the eggplant in an even layer on the hot pan. Roast the zucchini mixture on the top rack and the eggplant on the bottom, stirring once or twice, until tender and golden brown, about 20 minutes for the eggplant and 30 minutes for the squash. Transfer all the roasted vegetables to the large bowl. Add vinegar and 1/2 teaspoon salt; toss to combine. Let cool slightly, about 10 minutes.
Transfer the mixture to the prepared baking dish; cover tightly with foil. Bake on the bottom rack until the quinoa starts to crisp around the edges and the mixture looks set, about 30 minutes. Remove from oven; remove and discard foil. Top the casserole evenly with mozzarella and cherry tomatoes. Place the baking dish on the top rack; increase oven temperature to broil. Broil until the cheese is bubbly and golden brown and the tomatoes are blistered, about 5 minutes. Let cool slightly, about 10 minutes. Garnish with basil leaves before serving, if desired.
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)427Calories24gFat28gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
