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quinoa handful of french beans tomatoes courgette aubergine clove garlic red pepper green pepper herbs glugs of regular olive oil onions handful olive oil balsamic vinegar vinegar salt
Viewed: 22 - Published at: 5 years agoIngredients
- 2 cups of quinoa, cooked to package instructions and cooled
- Handful of french beans, very briefly boiled in salted water and cooled.
- 4 medium tomatoes - (2 roughly chopped and 2 quartered)
- 1 courgette (zuchinni), chopped into smallish pieces
- 1 aubergine (eggplant), chopped into small pieces
- 1 clove garlic, whole with skin on (optional)
- 1 red pepper - chopped into smallish pieces
- 1 green pepper - chopped into smallish pieces
- pinch of dried herbs (oregano or herbs de Provence)
- a few glugs of regular olive oil
- small bunch of spring onions (scallions)
- 1 handful of flatleaf parsley
- 5 tbs of good olive oil for dressing
- 1 teaspoon of mustard powder (or dijon mustard)
- 1/2 tbs balsamic vinegar (or to taste)
- 1 tbs cider vinegar (or to taste)
- salt and pepper to taste
Method
- Place the chopped courgette, aubergine, red and green peppers and 2 of the tomatoes and the garlic clove (if desired) onto a large oven tray.
- Douse the vegetables with a few good glugs of olive oil and sprinkle on some salt and the dried herbs.
- Mix well until the vegetables are well coated in oil.
- Spread them around so there is plenty of space between the pieces.
- Bake in a oven at 180 C (350 F) for about 40 minutes or until the vegetables are just getting golden and the red peppers taste sweet.
- Keep checking to ensure they do not burn.
- Once the vegetables are done, discard the garlic clove (if used) and leave out to cool completely.
- In a large bowl, make a vinagerette using the olive oil, vinegars, salt, pepper and mustard.
- Add the cooled french beans, the remaining chopped fresh tomatoes, cooled quinoa, and cooled roasted vegetables into the bowl, and mix well.
- Add the chopped flat leaf parsley and spring onion and mix again.
- Serve and enjoy!
