Summer Squash Ratatouille (V)
After a 6-hour hike just north of Sandpoint, Idaho, my husband and I stopped by a local spot called Trinity on the Lake to fuel back up. So, inspired by their incredible vegetarian ratatouille, we created a spin of our own, using local seasonal squash and added lentils - slow-simmered in our tomato-basil sauce served over a bed of seasoned quinoa-lentil mixture (for extra fiber and protein). We hope you love this as much as we did!
Ingredients: summer squash (yellow, zucchini), onions, lentils, quinoa, corn, tomatoes, tomato paste, basil, spinach, mushrooms, quinoa, lentils, garlic, honey, other seasonings and herbs
Nutrition | 423 Cal, 12g F, 65g C, 19g P, Sod 580 mg
Balanced • High Fiber • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher • B Healthy