Ingredients

The following ingredients have 4 Servings
  • 2 medium zucchini (, sliced into 1/2 inch rounds)
  • 1 medium eggplant (, sliced into 1/2 inch thick rounds)
  • 4 oz white mushrooms
  • 12 mini peppers ((or 2 medium bell peppers))
  • 2 tomatoes (, sliced)
  • cooking spray
  • 2/3 cup uncooked quinoa
  • 4 tbsp chopped fresh dill
  • 4 tbsp chopped fresh parsley
  • 2 small garlic cloves (, pressed)
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp white wine vinegar
  • 1 tsp salt

Instruction

  • Cook quinoa according to the instructions on the package. Let it cool to room temperature.
  • In a small bowl, combine all ingredients for the dressing and stir to combine. Set aside.
  • Preheat a gas grill to medium-high heat.
  • Lightly spray vegetables with cooking spray.
  • Grill zucchini and eggplant for 5 minutes per side, until charred on both sides. Cut into bite sized pieces.
  • Grill tomatoes for 3 minutes per side (I used a grill skillet for mushrooms and tomatoes).
  • Grill mushrooms for 4-5 minutes.
  • Grill peppers for 2-3 minutes per side, then transfer to a bowl and cover with foil for 10-15 minutes. Peel peppers.
  • In a bowl, place cooked quinoa on the bottom. Add vegetables over quinoa. Pour dressing on top and stir to combine. Add more salt if needed.