2 teaspoons basil
½ teaspoon kosher salt
½ freshly ground black pepper
2 cups cherry tomatoes, halved (I like to use the small heirlooms in a variety of colors.)
1 medium eggplant
2 medium zucchini, halved and cut into ½-inch slices
2 medium bell peppers, or use 8-10 of the small mini peppers
1 medium sweet yellow onion, halved and cut in small wedges
3 tablespoons extra virgin olive oil
finely grated zest of 1 lemon
6 cups cooked quinoa
Preheat oven to 450˚F.
Combine basil, salt and pepper in a small bowl. Stir to combine.
Place several thickness of paper towels on a plate and top with tomatoes. Allow to drain while preparing rest of salad.
Line 2 sheet pans with parchment paper
Combine zucchini, peppers and onions on prepared sheet pan. Add 2 tablespoons olive oil. Sprinkle with ⅔ of the herb/salt mixture. Toss it with a spatula to coat veggies with oil and spices.
Place eggplant on the second prepared sheet pan. Drizzle with 1 tablespoon olive oil and the remaining ⅓ of the herb/salt mixture. Toss to coat eggplant with oil and spices.
Place both pans in preheated oven and roast for 10 minutes. Remove from oven and stir gently. Return both pans to oven and cook for another 10 minutes. Remove pepper/onion pan and set aside to cool. Stir pan with eggplant and return to the oven for another 10 minutes. Set aside.
Combine cooked quinoa and roasted veggies in a large bowl. Add lemon zest and tomatoes. Drizzle with about 2 tablespoons of the dressing.
Served hot or cold.