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Foodie Friday: Ratatouille with Herb Quinoa

Food & Drink >

Eating healthy can be challenging for a foodie. The truth is, most of us love rich foods usually involving duck fat or butter.

That said, the older I get, the less I find myself eating these things. Sure, I crave the occasional confit. Who doesn’t? However, I am now trying to balance out the bad with the good by making a majority of my meals healthier. There are plenty of great, classic dishes that aren’t going to make you hang your head in shame right in your trusty Escoffier. Cutting out as much fat and carbohydrates as you can is important but, so is doing the thing your mother has been telling you your whole life; “Eat your vegetables!”

Personally, I love vegetables in all forms, and Ratatouille is a perfect example. Ratatouille is a classic dish that has all the makings of a great low-fat meal. I like to serve mine with a nice herb quinoa; a low-carb, high protein alternative to rice or couscous. You could easily put what ever you want with your Ratatouille. Remember a recipe is only a guideline. Enjoy!




1/4 cup extra virgin olive oil

3-4 cloves garlic, minced

1 eggplant, skin on, diced 1/2 inch

2 sprigs fresh thyme leaves roughly chopped

1 large sweet onion, diced 1/2 inch

1 green bell pepper, seeded and diced 1/2 inch

1 red bell pepper, seeded and diced 1/2 inch

1 large zucchini diced 1/2 inch

1 yellow summer squash, diced 1/2 inch

3 large Roma tomatoes, seeded and diced 1/2 inch

1/2 bunch chopped, fresh, flat leaf parsley

Salt and freshly ground black pepper to taste


Heat olive oil in a large sauté pan over medium heat. Add onions and garlic and cook until slightly caramelized (3-5 minutes). Add in eggplant and continue to cook until the eggplant is browned slightly. Add bell peppers, zucchini, squash and thyme, cooking for an additional 2 minutes. Add tomatoes, parsley and salt and pepper to taste. Serve warm or room temperature.

Herb Quinoa

1 cup quinoa, rinsed and sorted

1 1/2 cups vegetable stock

1/4 cup sweet onion, minced

1 teaspoon fresh lemon juice

1 tablespoon chopped, fresh parsley

1 tablespoon chopped, fresh basil

1/4 tsp salt

In a fine mesh strainer rinse quinoa thoroughly under cold water, stirring gently for at least 30 seconds and drain well. In a saucepan with a tight fitting lid, add stock, onion, lemon juice and salt. Bring mixture to a boil and stir in quinoa once the liquid come back to a boil reduce to a low simmer and cover. Cook for 15 minutes then remove from heat. Allow to rest covered for an additional 5 minutes, making sure not to peek. Fluff with a fork, gently adding in your herbs.


Here are some great upcoming healthy vegetarian event listed on Brown Paper Tickets:

Saturday, January 12
Jan 12 — Cooking Class at YUMMYPasadena, California

Tuesday, January 15th
Bitter to Sweet: An Introduction to Asian GreensSan Francisco, California

Saturday, January 26th
4th Sacramento VegFestSacramento, California

Tuesday, February 5th
Neptune’s Larder: An Introduction to SeaweedSan Francisco, California

Sunday, February 17
Fire and Earth Kitchen Presents: “Deliciously Dairy-Free”Shoreline, Washington

Thursday, March 21st
SFVS Presents: Vegan Iron Chef San FranciscoSan Francisco, California

Saturday, July 13th
Veggie Table: A Vegan, Vegetarian, and Vegetable Food TourColumbus, Ohio