I love pinterest…in fact I might be addicted. The following recipe idea is courtesy of veggiebelly.com (link at the end of this post). As usual, I have modified the recipe to accommodate the food in my refridgerator!
- 1/3 cup of balsamic vinegar
- 5 tbs olive oil
- 5 crushed garlic cloves
- I used a boxed Quinoa rice mix that had garlic and pepper seasonings
Vegetables (all cut into bite size pieces)
- 2 zucchini
- 2 carrots
- 1 eggplant
- 1 green pepper
- handful of cherry tomatoes (not cut!)
The balsamic dressing is mixed and set to the side. Easy enough
The quinoa is cooked according to the box. Mine was from “The Near East” and took about 20 minutes.
The vegetables took some time to chop. I placed them in a very large mixing bowl and drizzled them with half of the balsamic mixture. I then placed a pot lid over the bowl and shook it to ensure that each piece was marinated. The vegetables were then placed on a tin foil lined pan and broiled in the oven for close to twenty minutes. I turned them over half way through. (Please note, times may differ based on oven, height of oven shelf, and size of vegetables)
When the veggies are cooked to satisfaction, and the quinoa has finished, add the rest of the balsamic dressing and the basil to the quinoa, and serve with a healthy topping of vegetables!
This meal is vegan and another good way to clean out the fridge! Great choice for a summer meal!
original recipe can be found at: http://www.veggiebelly.com/2010/07/balsamic-grilled-summer-vegetables-with-basil-quinoa-salad.html