Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
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Delight in this vegetarian ratatouille-inspired recipe with a crunchy toasted buckwheat topping. Roast purple eggplant, red onion, zucchini, yellow summer squash, and tomatoes in olive oil and shallots until slightly browned. Layer the veggies in a bowl with chopped basil and fresh mozzarella to serve. Finally, top this dish off with Italian seasoning, grated parmesan, and golden toasted buckwheat.