Meals and Courses

Ingredients
  • 3 courgettes, cut into chunks
  • 2 red peppers, cored, deseeded and cut into chunks
  • 2 red onions, cut into wedges
  • 1 large aubergine, cut into chunks
  • 3 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 150 g (5 oz) quinoa
  • 2 tablespoons green pesto or sun-dried tomato paste
  • 1 tablespoon balsamic vinegar
  • 75 g (3 oz) rocket leaves
Directions

Put all the vegetables and garlic on a large baking sheet and drizzle over the olive oil. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until tender and beginning to char.

Cook the quinoa, meanwhile, in a saucepan of boiling water according to the pack instructions, then drain well.

Whisk together the pesto or tomato paste and balsamic vinegar in a small bowl. Place the roasted vegetables, rocket and quinoa in a large serving bowl and stir in the dressing. Serve warm.

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