This is a great make-ahead vegetarian meal that the whole family will love. Prepare the layered grilled vegies and herby tomato quinoa mixture in advance and then finish the recipe later in the week.
Equipment
Ingredients
- Large 20 x 28cm rectangular baking dish
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
- 375ml (1 1/2 cups) water
- 2 x 410g cans diced tomatoes
- 1 cup fresh basil leaves, coarsely chopped
- 1 garlic clove, crushed
- 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
- Step 1Preheat oven to 180C/160C fan forced and lightly grease a large 20 x 28cm rectangular baking dish.
- Step 2Preheat a chargrill or barbecue grill on medium. Brush both sides of the eggplant with a little oil. Season. Chargrill for 3-4 minutes each side or until charred and tender. Transfer to a large baking tray. Repeat with the sweet potato and oil. Transfer to tray. Brush both sides of the zucchini and onion with the remaining oil. Season. Chargrill for 2-3 minutes each side or until charred and tender. Transfer to tray.
- Step 3Place the quinoa and water in a small saucepan over medium heat. Bring to a simmer. Reduce the heat to low and simmer, covered, stirring occasionally, for 12 minutes or until just tender. Drain and refresh under cold running water. Spread over a tray lined with a clean tea towel to drain.
- Step 4Combine the quinoa, tomato, basil and garlic in a large bowl. Season. Place the ricotta, eggs, milk and 1⁄2 cup parmesan in a bowl. Use a wooden spoon to stir vigorously until almost smooth. Season.
- Step 5Spread half the quinoa mixture over base of prepared dish. Cover with half the sweet potato. Top with half the onion, zucchini and eggplant. Spread with remaining quinoa mixture. Repeat layering with the remaining sweet potato, onion, zucchini and eggplant. Spread with the ricotta mixture. Sprinkle with remaining parmesan. Bake for 45 minutes or until golden brown. Cool for 10 minutes. Sprinkle with extra basil.
NOTES:
2 days ahead: Prepare and assemble the bake, omitting the ricotta topping. Store, covered with plastic wrap, in the fridge.
On the night: Remove from the fridge 30 minutes prior to baking. Preheat oven to 180C/160C fan forced. Make ricotta mixture. Spread over top of the bake and sprinkle with parmesan. Bake following Step 5.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.