What's For Dinner: Roasted Summer Vegetables over Quinoa

I had vowed last week that I wouldn't turn on the oven once given the crazy heat wave we were experiencing -- but due to the bounty of vegetables in our CSA box, I just knew roasting some of them was the way to go. To make my roasted vegetables, I cut up some cherry tomatoes, zucchini, and red onion and tossed them with a vinaigrette made of olive oil, balsamic vinegar, brown sugar, rosemary, salt, and pepper. I served the roasted veggies over quinoa, my favorite amino-acid rich superfood, and sprinkled a few crumbles of feta cheese on top as a garnish.

Roasted Summer Vegetables over Quinoa (printer-friendly version)

makes one serving

2 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1/2 teaspoon dried rosemary

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 cherry tomatoes, halved

1 small zucchini, diced

1/2 red onion, cut into quarters and chopped

1/4 cup feta cheese crumbles

1. In a small bowl or measuring cup, mix together the olive oil, balsamic vinegar, brown sugar, rosemary, salt, and pepper. Set aside.

2. Add the chopped and diced veggies to the bottom of a glass baking dish.

3. Pour the vinaigrette over the veggies. Gently shake the dish to make sure all the veggies are evenly covered by the sauce. Flip any tomatoes so that they are cut-side up.

4. Roast in the oven for 20 minutes. Remove from the oven and gently toss. Roast for an additional 10 minutes, then gently toss again. Let roast for an additional 10 minutes, then remove from the oven.

5. Serve the roasted vegetables over a bed of quinoa (or couscous, rice, etc.) and top with feta cheese crumbles.