Ingredients
-
1
-
1
-
1 1/2
-
1/2
-
4
-
1
-
-
8
-
1/4
-
1
-
1
-
1
-
1
-
1/2
-
Directions
Quinoa and Vegetable Casserole, Ratatouille Style, This is a sauteed and then baked vegetable casserole, good for chilly nights , This is a sauteed and then baked vegetable casserole, good for chilly nights
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Steps
|
1
Done
|
Prepare the Vegetables as Indicated, Putting All Into Large Skillet With Just Enough Oil Spray to Keep Them from Sticking. |
|
2
Done
|
Saute the Vegetables Until Just Tender, Sprinkling Them With the Herbal Seasoning and Stirring Often. |
|
3
Done
|
Mix the Ricotta, Feta, Egg, and Garlic Powder Together, Add the Ketchup, and Stir Well. |
|
4
Done
|
Spoon the Vegetable Mixture Into the Bottom of a Metal Pie Plate, Lightly Sprayed With Olive Oil Spray, After Draining the Vegetables. |
|
5
Done
|
Loosely Spread About Half the Cheese Blend on Top of the Vegetables, and Repeat Layering Vegetables and Ricotta Blend. |
|
6
Done
|
Cover the Top With the Cooked Quinoa Grain and Press It Down Into the Vegetables. |
|
7
Done
|
Spread the Shredded Cheddar Cheese Over the Top and Bake at 325 For 35 Minutes. |
