Vegetarian Recipe

Preheat and Prepare Vegetables

Preheat oven to 425°F (220°C). In a large bowl, combine zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat evenly.

Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through.

In a medium saucepan, combine rinsed quinoa, water or vegetable broth, and salt. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, chopped parsley, salt, and black pepper until well combined.

In a large serving bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the lemon herb dressing and toss gently to combine.

Top with crumbled feta cheese (if using) and torn basil leaves before serving.