Traditional Ratatouille on a bed of Organic Quinoa with Organic Quinoa

Preheat the oven to 200 degrees. Place the chopped butternut squash, zucchini, red capsicum, aubergine, brown onion, and coarsely chopped celery on a baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through the cooking time.

While the vegetables are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa with double the amount of water. Bring to a boil, then cover and reduce to a simmer. Cook for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed.

In a large pan over medium heat, add a tablespoon of olive oil and the finely chopped garlic. Sauté for 1-2 minutes until fragrant. Add the chopped tomatoes and a pinch of salt. Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down into a sauce.

Once the roasted vegetables are done, add them to the tomato sauce. Stir gently to combine. If the sauce becomes too thick, add a splash of water to reach the desired consistency. Simmer for another 5 minutes, then stir in the black olives and lemon zest.

Serve the ratatouille hot over a bed of quinoa. Crumble goats cheese on top of the ratatouille for an added creamy texture and rich flavor.