Crispy Quinoa Cakes with Roasted Ratatouille

Ingredients

• 2 tablespoons chopped flat-leaf parsley
• 1 medium eggplant, skin on, chopped into ½-inch pieces
• 2 small zucchini, chopped into ½-inch pieces
• 1 large red bell pepper, chopped into ½-inch pieces
• 3 plum tomatoes, chopped into ½-inch pieces
• 1 medium onion, chopped
• 8 garlic cloves, unpeeled
• 4 to 6 tablespoons olive oil, divided
• Salt and pepper
• 1 cup quinoa
• 1 large egg, lightly beaten
• 1 egg white, lightly beaten
• 1 cup grated Parmesan cheese
• ½ cup low-sodium chicken or vegetable broth
• 2 tablespoons tomato paste
• 6 to 8 basil leaves, chopped

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