RAINBOW GARDEN SALAD WITH EGGPLANT + CHERRY TOMATOES + ZUCCHINI + ARUGULA + QUINOA

If you come to my house in the summer, chances are that I will serve you this easy-to-throw-together salad. It is a weekly standby in the summer when my garden, the farm stand, and the supermarkets are overflowing with eggplant, tomatoes, and zucchini. Simply roasted with some olive oil, all in the same pan, the flavors represent the best of the summer season

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Step 1

Roasted Vegetables Preheat the oven to 400°F. Line a large baking sheet with parchment paper and put the veggies on it (I like to keep the veggies separate, but it’s fine to mix them all together if you prefer). Drizzle the olive oil over the veggies and season with salt and pepper.

Step 2

Roast for 30 to 40 minutes, until all of the veggies are tender and caramelized.

Step 3

Quinoa Put the quinoa and water in a medium saucepan with a pinch of salt. Bring to a boil, cover, reduce to a simmer, and cook for 15 minutes. Once the quinoa is done cooking, remove the lid, fluff with a fork, and allow to cool. I like the quinoa to be at room temperature for this salad, so I spread it out onto a small baking sheet and put it in the fridge until I am ready to serve, however, this is optional. Feel free to serve it warm if you prefer. When the quinoa is cooled to your liking, toss it with the olive oil and vinegar, and season with salt and pepper.

Step 4

To Serve In a large serving bowl, first add the arugula, then the quinoa, and finish with the veggies on top. I like to arrange the veggies each in a row, to look like a rainbow.