Mediterranean Ratatouille Bake with Herbed Quinoa

Preheat the oven to 375°F (190°C).

Rinse 1 cup quinoa under cold water in a fine-mesh strainer until water runs clear.

In a medium saucepan, combine the rinsed quinoa with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, wash all vegetables. Slice 6 roma tomatoes, 2 zucchini, and 1 small eggplant into 1/4-inch rounds.

Cut 1 red bell pepper into 1-inch pieces and thinly slice 1 yellow onion.

Mince 4 cloves of garlic and chop 1 tablespoon fresh thyme and 1 teaspoon fresh rosemary.

Tear or roughly chop 1/4 cup fresh basil leaves, reserving some for garnish.

Brush a 9x13 inch baking dish with 1 tablespoon olive oil.

Arrange half of the sliced vegetables in overlapping layers in the baking dish, mixing the different types for color contrast.

Sprinkle with half the minced garlic, half the chopped herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Drizzle with 1 tablespoon olive oil.

Repeat with remaining vegetables, garlic, herbs, salt, pepper, and the final tablespoon of olive oil.

Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for another 15-20 minutes until vegetables are tender and slightly caramelized on top.

When the quinoa is done, fluff with a fork and stir in half the chopped basil.

Serve the ratatouille over the herbed quinoa and sprinkle with 1/2 cup crumbled feta cheese and the remaining fresh basil.