Eggplant in basket

This is a very versatile recipe. The veggies and the herbs can be changed to suit your taste, but after a lot of trial and error I find this exact combination to be outstanding! You can use any color quinoa, but I prefer red mainly for the color. This is a great side dish for almost any meal, and can even stand on its own as a lunch. I personally love it paired with roasted chicken and then I eat the leftovers for lunch the next day!

-Ashley Pippin (Wolff)



Roasted Veggies & Quinoa


  • 1 large eggplant, peeled & cubed (¾ in)
  • 1 large red onion, roughly chopped
  • 2 zucchini, halved lengthwise & sliced ½ in thick
  • 1 lb. white mushrooms (or baby bellas), halved or quartered, depending on size
  • 2 cloves garlic, minced
  • 1 tsp. finely chopped fresh thyme
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped fresh oregano
  • 2 Tbsp. olive oil
  • About 1½ tsp. kosher salt


  1. Pre-heat oven to 425˚
  2. Place all ingredients in a 9×13 baking dish (I use glass) and toss thoroughly
  3. Bake for roughly 30 minutes, stirring every 10 minutes
  4. Prepare quinoa while veggies are roasting
  5. Remove veggies from oven and let sit for about 10 minutes (veggies will continue to soften during this time)
    Quinoa: Prepare 1 serving of quinoa (1 cup quinoa + 2 cups broth) according to the instructions on package but use chicken broth (or vegetable broth) instead of water. I add a pinch of salt as well. Butter/oil is not necessary for this recipe but may be added id desired. Be sure to RINSE the quinoa thoroughly before cooking. Red quinoa takes a bit longer to cook than white.
  6. Serve veggies atop quinoa or mix together. I prefer to avoid mixing in the excess liquid from the cooked veggies but I don’t drain them. I scoop the veggies out of the baking dish and stir into the quinoa.

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