Roasted Ratatouille Bowls with Crunchy Buckwheat Topping

$16.00 

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Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
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.
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping
Roasted Ratatouille Bowls with Crunchy Buckwheat Topping

Customer Reviews

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C
C.
Tastes great, but a lot of work

This dish is really tasty. But, all the slicing and single layer roasting was a lot of prep work. By my 4th sheetpan of single layer veggies, I was ready to call it quits. But, I labored through and it was worth it. I won't be making it on a weeknight again though.