Ingredients
The following ingredients have 4 Servings
- 2 cup(s) Yellow pepper(s) diced
- 2 cup(s) Eggplant(s) diced
- 2 cup(s), sliced Uncooked red onion(s) diced
- 4 spray(s) Olive oil cooking spray
- 2 tsp(s) Ground cumin
- 1 tsp(s) Dried oregano
- 1 tsp(s) Kosher salt divided
- 0.5 cup(s) Plain fat free Greek yogurt
- 3 tbsp(s), chopped Uncooked red onion(s) minced
- 4 tsp(s) Fresh dill minced
- 4 tsp(s) Fresh mint leaves minced
- 2 tsp(s) Fresh lemon juice
- 2 tsp(s) Olive oil
- 1 tsp(s) Water
- 0.5 tsp(s) Minced garlic
- 1 cup(s) Grape tomatoes halved
- 1 cup(s) English cucumber(s) diced
- 0.25 cup(s) Fresh mint leaves chopped
- 3 tbsp(s) Fresh dill chopped
- 2 cup(s) Canned drained chickpeas rinsed, drained
- 2 cup(s) Cooked quinoa
- 0.25 cup(s) Crumbled feta cheese
- 12 large Olive(s) kalamata, pitted, sliced
Instruction
- Preheat oven to 425°F. Line a large baking pan with parchment paper.
- Spread peppers, eggplant and diced onion on prepared pan; coat with cooking spray and sprinkle with cumin, oregano and ½ tsp salt. Roast until vegetables are softened and browned, stirring a few times, 25-30 minutes.
- While vegetables roast, whisk together yogurt, minced onion, minced dill, minced mint, lemon juice, oil, water, remaining 1/2 tsp salt and minced garlic; set aside.
- Toss together tomatoes, cucumber, chopped mint and chopped dill in a small bowl.
- To assemble, line up 4 bowls. Fill each with 1/2 cup chickpeas, 1/2 cup quinoa and 1/2 cup roasted vegetables. Top each with 3 Tbsp yogurt sauce and top each with about 1/2 cup tomato-cucumber mixture. Sprinkle each with 1 Tbsp feta and 3 sliced olives.
- Serving size: 1 bowl (about 2 cups)
