Roasted Summer Vegetables with Quinoa and Feta
- 1 large eggplant
- 2 medium zucchini
- 1 yellow squash
- 1 pint cherry tomatoes (any color)
- 3-4 sprigs fresh thyme
- 2 tbsp olive oil, divided
- 1 cup quinoa
- 2 cups vegetable stock
- 4 oz crumbled feta
- 2 tbsp red wine vinegar
- Salt and pepper
Cut the eggplant, zucchini and yellow squash into 1/4 inch half moons or quarters, making them all about the same size.
Combine sliced vegetables, cherry tomatoes and thyme sprigs in a 9 x 13 in pan.
Toss with 1.5 tbsp olive oil and season with salt and pepper.
Roast the vegetables for about 20 minutes, or until tender, stirring occasionally.
Combine the quinoa with the vegetable stock in a small sauce pan. Bring to a boil; turn the heat to low and simmer for 15 minutes.
In a large bowl, combine the quinoa, roasted vegetables and feta cheese.
Toss together with the remaining 1/2 tbsp olive oil and red wine vinegar. Adjust seasoning if needed.
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