quinoa with oven roasted ratatouille and vegan aioli crostini

Serves: 4 • Preparation time: 45 minutes

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200 grams Tricolor Quinoa

2 tablespoons balsamic vinegar

5 tablespoons olive oil

2 onions, cut into segments

1 courgette, sliced

2 sweet peppers, cut into strips

1 aubergine, halved and cut into segments

500 grams multi-coloured cherry tomatoes

1 sourdough baguette, sliced diagonally

6 tablespoons vegan aioli

4 sprigs basil, leaves picked

Extra equipment: baking tray lined with baking paper


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How to cook

  1. Preheat the oven to 210 °C. Mix together the vinegar, oil, salt and pepper. Mix the onions, courgette, sweet peppers, aubergine and tomatoes with the dressing and arrange on the baking tray. Place the baking tray in the middle of the oven and roast the vegetables until golden brown and tender, about 30 minutes. Turn the vegetables with a spatula about halfway through.

  2. Meanwhile, boil the Quinoa in plenty of salted water until tender, about 12 minutes. Pour off the cooking liquid.

  3. Meanwhile, heat the grill pan. Grill the baguette slices on both sides for a few minutes until golden brown. Let the crostini cool slightly and spread with aioli before serving.

  4. Spoon the Quinoa onto 4 plates, arrange the ratatouille on top and serve with aioli crostini. Sprinkle with basil leaves.


Variation: for a main-course salad, mix the (cooled) roasted vegetables with cooked Puy lentils or flageolet beans in a large bowl.

Vegetable suggestion: serve with a green salad with lamb’s lettuce, nut dressing and toasted pine nuts.



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