Veg Out Recipe
Make Veg Out Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Vegetables
Herb Tahini Dressing
Grains & Finish
Method
Roasted Vegetables
- 1
Preheat and prepare
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
- 2
Chop vegetables
Trim ends and cut the zucchini into 1/2-inch rounds or half-moons, core and cut the bell peppers into 1-inch pieces, cut the eggplant into 1-inch cubes, peel and cut the red onion into wedges, and halve the baby carrots lengthwise if large. Keep the cherry tomatoes whole or halved if very large.
- 3
Season and toss
In a large bowl combine the chopped zucchini, bell peppers, eggplant, red onion, baby carrots and cherry tomatoes. Drizzle with 3 tbs olive oil, sprinkle 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1/2 tsp garlic powder. Toss until everything is evenly coated.
- 4
Roast
Spread the vegetables in a single layer on the prepared baking sheet (use two sheets if crowded). Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until vegetables are tender and edges are lightly caramelized. Remove from oven and let rest while you finish other components.
Grains & Finish
- 5
Cook quinoa
Rinse 1 cup quinoa under cold water in a fine-mesh sieve. In a medium saucepan bring 2 cups vegetable broth (or water) and 1 tsp olive oil to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
- 6
Wilt spinach
While quinoa cooks, place 4 cups baby spinach in a large bowl. When quinoa is hot, add it to the spinach so residual heat wilts the leaves slightly and toss to combine.
- 7
Assemble base
Transfer quinoa and wilted spinach to a large serving platter or divide between bowls. Add roasted vegetables on top in an even layer.
- 8
Finish toppings
Sprinkle 1/4 cup toasted sliced almonds and 1/4 cup crumbled feta (or vegan feta) over the assembled dish. Add 1 teaspoon lemon zest and garnish with fresh basil leaves.
Herb Tahini Dressing
- 9
Make dressing
In a small bowl whisk together 1/4 cup tahini, 2 tbs lemon juice, 3 tbs warm water and 1 tbs olive oil until smooth. Whisk in 2 tbs chopped parsley, 1 tbs chopped basil, 1 minced garlic clove, 1/2 tsp maple syrup (or honey), 1/4 tsp salt and 1/4 tsp black pepper. Adjust thickness with an extra teaspoon or two of warm water if needed so dressing is pourable but creamy.
- 10
Dress and serve
Drizzle desired amount of dressing over the assembled quinoa and roasted vegetables (reserve some dressing for guests). Serve warm or at room temperature. Leftover dressing keeps in the fridge up to 5 days.
