• prep: 30 min
• cook: 15 min
• total: 45 min

servings:

The season's freshest vegetables grilled to perfection, then mixed with quinoa, tomatoes, and a fresh herb vinaigrette.

• 1 medium zucchini – sliced in coin shape about 1/2 inch thick
• 1 medium yellow squash - sliced in coin shape about 1/2 inch thick
• 1 small eggplant – sliced lengthwise about 1 inch thick
• 2 medium tomatoes – sliced in wedges
• 1 cup of cherry tomatoes – cut in half
• 2 banana peppers (optional)*
• 1 white onion – sliced in 1/2 inch thick rounds
• 1/4 cup olive oil + 1 tablespoon
• 1 teaspoon of dried Italian seasoning
• Ground sea salt
• Ground black pepper
• Dressing:
• Juice from one lemon
• 1/4 cup of white wine vinegar
• 1 tablespoon of olive oil (optional)*
• 1/4 cup of fresh basil leaves
• 2 tablespoons of fresh oregano leaves
• 1/4 teaspoon of finely ground seal salt
• Ground black pepper to taste
• 1 cup of quinoa – rinsed well to remove the soapy coating
• 1 and 1/2 cups of water

Click Here For Step-By-Step Instructions