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Roasted Veggies & Quinoa

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Ingredients

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  • 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

Instructions

  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.

Find it online: https://wolffsapplehouse.com/roasted-veggies-quinoa/