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!


  • 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


  • 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.

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