Ingredients:

  • 1 large red onion, cut into 1-inch wedges (200g)
  • 2 bell peppers (1 red, 1 yellow), cut into 1-inch pieces (approx. 300g total)
  • 1 zucchini, cut into 1/2-inch rounds (150g)
  • 1 eggplant, cut into 1-inch cubes (250g)
  • 2 cups cherry tomatoes (300g)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked quinoa, rinsed (180g)
  • 2 cups vegetable broth (475ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1/2 cup pitted Kalamata olives, halved (75g)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (50g)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, oregano, salt, and pepper on the baking sheet.
  2. Roast for 20 minutes, or until tender and slightly browned.
  3. While vegetables roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until liquid is absorbed and quinoa is cooked.
  4. In the baking dish, spread cooked quinoa evenly. Top with roasted vegetables, diced tomatoes, olives, and parsley.
  5. Bake for 15 minutes, or until heated through.
  6. Sprinkle with feta cheese and bake for another 2 minutes, or until feta is slightly softened. Serve warm with lemon wedges, if desired.