Vegetarian Delight Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

In a large bowl, combine the eggplant cubes, zucchini rounds, chopped red bell pepper, red onion wedges, and halved cherry tomatoes. Drizzle with 3 tbs olive oil, sprinkle 1 tsp salt, 1/2 tsp black pepper and 1 tsp dried oregano. Toss thoroughly so all pieces are lightly coated.

Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces to encourage roasting rather than steaming.

Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. If the eggplant is browning too quickly, move that portion to a cooler spot on the pan or reduce oven temperature to 400°F (200°C) for the remaining time.

Remove from oven and let cool 5 minutes before assembling.

Cook quinoa

While the vegetables roast, heat 1 tbs olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the rinsed quinoa and toast, stirring, 1 minute.

Pour in 2 cups vegetable broth (or water) and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and quinoa is tender.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 2 tbs chopped parsley, 1 tbs lemon juice, and 1 tsp lemon zest. Taste and adjust seasoning if needed.

In a small bowl, whisk together 3 tbs tahini, 3 tbs warm water, 1 tbs lemon juice, 1/2 tsp minced garlic, 1 tsp soy sauce or tamari, 1 tsp maple syrup and 1/4 tsp salt. The mixture will be thick; add up to 1 tbs additional water to reach a pourable but creamy consistency.

Taste and adjust: more lemon for brightness, more maple for sweetness, or more water to thin. Reserve at room temperature.

On a large serving platter or individual bowls, place the 2 cups baby spinach or mixed greens as a base.

Spoon the herbed quinoa over the greens in an even layer.

Top with the roasted vegetables, arranging for color contrast.

Drizzle the tahini dressing over the assembled dish (start with half and add more to taste).

Scatter 2 tbs toasted pine nuts or chopped walnuts, 3 tbs crumbled feta (if using), and 1 tbs torn fresh basil over the top. Finish with 1/4 tsp freshly ground black pepper and an optional extra squeeze of lemon.

Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days; store dressing separately for best texture.