Roasted Vegetables and Quinoa Salad with Herb Vinaigrette
A veggie lover's dream! If you can't get enough vegetables or need help adding more into your meals, this salad is the answer. Eggplant, asparagus, bell peppers - oh my!
Ingredients
- ¾ cup olive oil
- ¼ cup tarragon vinegar
- 2 teaspoon dried oregano
- 2 teaspoon fresh thyme, minced
- 2 Japanese eggplants, cut on diagonal, ½-inch thick slices
- ¾ pound asparagus, ends trimmed
- 2 large red bell peppers, cut into 2-inch wedges
- 2 large garlic cloves, whole
- kosher salt
- freshly ground pepper
- 2 large russet potatoes, peeled, cut lengthwise, ½-inch wedges
- 4 large carrots, peeled, cut on diagonal, ½ inch thick slices
- 2 large turnips, peeled, cut into ½ inch wedges
- 1 whole garlic head
- extra virgin olive oil
- 1 tablespoon shallots, finely chopped
- ½ cup uncooked quinoa, rinsed and drained
- 1 tablespoon dry white wine
- 1 cup fat-free, less sodium
- vegetable broth
Instructions
- In the oven - position 1 rack in bottom third and 1 rack in top third and preheat to 450 degrees.
- Whisk oil, vinegar, oregano and thyme in small bowl.
- Season with salt and pepper.
- Combine eggplant, squash, asparagus, bell peppers and garlic in large bowl.
- Add ¼ cup dressing and toss to coat.
- Arrange on large baking sheet.
- Sprinkle with salt and pepper.
- Combine potatoes, carrots and turnips in same bowl.
- Add ¼ cup dressing and toss to coat.
- Arrange on another baking sheet.
- Sprinkle with salt and pepper.
- Place sheet with potatoes on top rack.
- Bake (10 minutes).
- Place sheet with zucchini on bottom rack of oven.
- Bake all vegetables until tender and slightly charred, stirring occasionally, (25 minutes).
- Arrange vegetables on a large platter.
- Drizzle remaining vinaigrette over.
- Heat 1 tablespoon olive oil in a pan over medium heat.
- Add shallots and sauté.
- Add quinoa and cook (2 minutes), stirring constantly.
- Add wine and cook until liquid is absorbed, stirring constantly.
- Add the broth, bring to a boil.
- Cover, reduce heat, and simmer (15 minutes) or until liquid absorbs.
- Remove heat and stir in roasted vegetables.