Vegetarian Delight Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or lightly oil it. In a large bowl combine the prepared carrots, zucchini, red and yellow bell peppers, red onion, and broccoli.

Season and roast

Add 3 tablespoons olive oil, minced garlic, thyme, 1 teaspoon kosher salt and 1 teaspoon black pepper to the bowl with the vegetables. Toss thoroughly so all pieces are lightly coated. Spread vegetables in a single layer on the baking sheet, leaving space so they roast rather than steam.

Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and let cool slightly while you prepare the rest of the dish.

Cook quinoa

Place 1 cup rinsed quinoa and 2 cups water or vegetable broth in a medium saucepan. Add 1 teaspoon olive oil and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until liquid is absorbed.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and let cool slightly so it is warm but not steaming when assembled.

In a large serving bowl or four individual bowls, arrange the 4 cups of baby spinach or mixed greens as the base. Spoon the warm quinoa evenly over the greens.

Whisk dressing

In a small bowl whisk together 1 tablespoon tahini, 2 tablespoons lemon juice, 1 teaspoon maple syrup, 1 finely minced garlic clove, 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1–2 tablespoons warm water and whisk until smooth and pourable — adjust water to reach desired consistency.

Taste and adjust seasoning: more lemon for brightness, more maple for sweetness, or a pinch more salt if needed.

Assemble bowls

Divide the roasted vegetables evenly among the bowls on top of the quinoa and greens. Drizzle the lemon-tahini dressing over the bowls (about 1–2 tablespoons dressing per serving, or to taste).

Sprinkle toasted pine nuts or chopped toasted almonds, crumbled feta (if using), chopped parsley, and lemon zest over each bowl.

Serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days — store dressing separately and reheat the roasted vegetables briefly if desired.