Roasted Summer Vegetables with Quinoa and Feta

I did that thing again where I went to the farmers' market and bought everything in sight because it all looked so delicious. Then I had to figure out what to do with it all once I got home. Rather than sauteing the mixed vegetables, I decided to roast them. I always roast winter vegetables (sweet potatoes, turnips, Brussels sprouts) since they tend to be denser and do well with the high temperatures of roasting. Although lighter than winter vegetables, summer vegetables also taste great when roasted and just need less time, which is great for a summertime meal. The roasted vegetables are full of flavor on their own but are transformed when tossed with quinoa, feta and red wine vinegar. The quinoa and feta both add enough protein to make this vegetarian dish healthy and substantial enough to be a full meal. It would also work as a side dish alongside any grilled fish, chicken or meat.

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

Preheat oven to 450F. 
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.

For a printable recipe click here