Oh, hello darlings! Granny Liza here, and today I’ve got a dish that’s a true ray of sunshine on a plate – my Quinoa & Roasted Mediterranean Vegetable Salad. It’s a hearty, wholesome meal that’s bursting with fresh flavors and beautiful colors, perfect for brightening any day, just like a hug from Granny herself. This recipe truly nourishes the body and soul, a testament to simple, good cooking.

This recipe reminds me of my first trip to the Mediterranean, oh so many years ago. The sun, the fresh produce… it was truly inspiring! I saw how simple ingredients could create such vibrant, healthful meals. I learned to roast vegetables until they were sweet and tender, and how quinoa, a grain I hadn’t known much about then, could add such wonderful texture and nutrition. It’s a taste of the old world, brought right into your kitchen. For more inspiration, you might like this guide to Mediterranean cooking.

Ingredients

• 1 cup quinoa, uncooked
• 2 cups vegetable broth or water
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, medium, chopped
• 1 small eggplant, chopped
• 1 small red onion, roughly chopped
• 1 pint cherry tomatoes, halved
• 1/4 cup + 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced and zested
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup crumbled feta cheese (for non-vegan option)

Instructions

1. Preheat your oven to 400°F (200°C), my dears. Line a large baking sheet with parchment paper for easy cleanup.
2. On the prepared baking sheet, toss the chopped bell peppers, zucchini, eggplant, and red onion with 2 tablespoons of olive oil, dried oregano, a good pinch of salt, and pepper. Spread them out in a single layer, giving them plenty of room to breathe.
3. Roast for 20 minutes, then carefully add the halved cherry tomatoes to the baking sheet. Toss gently with the other vegetables and continue roasting for another 15-20 minutes, or until the vegetables are tender, slightly browned, and smell absolutely divine.
4. While your beautiful vegetables are roasting, rinse the quinoa thoroughly under cold running water. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is light and fluffy. Remove from heat and let it sit, covered, for 5 minutes, then fluff it with a fork.
5. In a small bowl, whisk together the remaining 1/4 cup olive oil, balsamic vinegar, minced garlic, lemon juice, lemon zest, salt, and pepper. This will be your lovely dressing, full of zest and flavor.
6. In a large serving bowl, gently combine the cooked quinoa and the roasted vegetables. Pour the homemade dressing over the mixture and toss everything together with a loving hand to ensure every bit is coated.
7. Finally, stir in the fresh basil and parsley. Serve your wholesome salad warm or at room temperature. If you’re not keeping it strictly vegan, a sprinkle of crumbled feta cheese is a wonderful addition, truly!
8. Enjoy, my sweethearts!