Roasted Provencal Vegetables with Herbed Quinoa
Savor the essence of the Mediterranean with this vibrant dish, combining the rustic charm of roasted Provencal vegetables with the light, nutty flavors of herbed quinoa. Perfect for a nutritious and satisfying meal.
Equipment
- Large baking sheet
- Large bowl
- Medium saucepan
- Measuring cups and spoons
- Cutting board
- Knife
- Mixing spoon
- Fork
Ingredients
For the Roasted Provencal Vegetables:
- 1 medium zucchini about 227 grams
- 1 medium yellow squash about 227 grams
- 1 red bell pepper cored and sliced, about 119 grams
- 1 yellow bell pepper cored and sliced, about 119 grams
- 1 small eggplant cut into 1-inch cubes, about 227 grams
- 1 red onion cut into wedges, about 110 grams
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tsp Herbes de Provence
- 1 tbsp fresh thyme leaves
For the Herbed Quinoa:
- 1 cup quinoa rinsed, 170 grams
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1/4 cup freshly chopped parsley
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest about 1 tablespoon or 6 grams
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine zucchini, yellow squash, red and yellow bell peppers, eggplant, and red onion.
- Drizzle the vegetables with olive oil, and sprinkle with sea salt, black pepper, and Herbes de Provence. Toss to ensure all the vegetables are evenly coated.
- Spread the vegetables out in a single layer on a large baking sheet. Avoid crowding to ensure they roast properly.
- Roast in the preheated oven for about 30 minutes, or until the vegetables are tender and have a nice caramelized color. Halfway through, stir the vegetables and sprinkle fresh thyme leaves over them for added flavor.
- While the vegetables are roasting, add quinoa and vegetable broth to a medium saucepan. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Simmer for about 15 minutes, or until the quinoa has absorbed all the broth and is tender.
- Remove from heat and let it stand for 5 minutes, then fluff the quinoa with a fork.
- Stir in olive oil, chopped parsley, lemon juice, lemon zest, and sea salt until well combined.
- Divide the herbed quinoa among plates and top with a generous helping of roasted Provencal vegetables.
Notes
Feel free to swap out any of the vegetables for others you may have on hand, such as tomatoes or green beans.
Herbes de Provence is a classic French blend of herbs, but if unavailable, you can use a combination of dried thyme, rosemary, basil, and oregano.
For a complete meal, consider adding grilled chicken or fish on the side.
Leftover roasted vegetables make a delightful addition to salads or wraps for lunch the next day.