Roasted Summer Veggie Grain Bowls
When this week's CSA box came from The Zahradka Farm, there were a million ways to go. But then I remembered a method for roasting plum tomatoes (cut side up) that turns them into something almost magical. A quick roast of the other veggies, some steamed quinoa, and we topped it all of with some nuts and cheese that were already in the fridge. This as satisfying as a meatless meal can get.
What you need
6 plum tomatoes, halved lengthwise
¼ cup Tessemae’s Lemon Garlic
coarse salt and freshly ground pepper
2 bell peppers, diced
1 small eggplant, diced
1 tablespoon Slow Roasted Garlic
1 cup quinoa
4 ounces fresh goat cheese
¼ cup roasted pistachios
¼ cup Tessemae’s Green Goddess
What to do
- Heat your oven to 450. Arrange the tomatoes cut side up on a rimmed baking sheet. Drizzle with 2 tablespoons Lemon Garlic and season with salt and pepper. Roast until tender and caramelized, about 30 minutes.
- Toss the eggplant and peppers with 2 tablespoons Lemon Garlic on a rimmed baking sheet. Season with salt and pepper. Roast until tender, about 20 minutes.
- In a small saucepan combine 1 cup water, 1 tablespoon Slow Roasted Garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir in the quinoa and bring to a boil. Reduce the heat to low, cover and simmer until the quinoa is just tender, about 15 minutes. (There may still be some liquid on top.) Turn off the heat and let sit, covered for 5 minutes. Fluff with a fork.
- Top the quinoa with the roasted veggies, cheese, pistachios and Green Goddess.