Wondering what do do with the “left behind” vegetables in the fridge? Whenever I find myself with the “one of each” dilemma, I tend to prepare a roasted vegetable medley which can be used as a contorno, pasta condiment, a base for torta salata/frittata or in a salad.
This simple but delicious quinoa salad is a great make ahead dish and keeps well in the fridge for a few days: just bring it out of the fridge until it gets to room temperature and add a drizzle of olive oil!
You can add other vegetables such as peppers and fennel which work great with this combination.
You can also substitute quinoa with farro, millet or barley. Quinoa adds more protein but any grains would work well.
Ingredients
For 2 people:
1 eggplant
1-2 zucchini (I like to use the grey zucchini also known as vegetable marrows but green zucchini will work as well
3 shallots - the quantity can vary based on your preference, I personally LOVE roasted shallots
2 garlic cloves skin on
1 cup uncooked quinoa
feta or ricotta salata
toasted sesame seeds (optional)
EVOO, salt, pepper, hot chili peppers to taste
Slice eggplant 1 cm thick, sprinkle salt on both sides. Wait half an hour and pat dry the eggplant slices with paper towel to remove bitterness.
Slice shallots and zucchini lenghtwise. In my opinion zucchini roast best when cut lenghtwise, removing some of the core if spongy and then cut in 4-5 cm long pieces.
Toss vegetables, including garlic, in a bowl with coarse salt, hot chili peppers and olive oil. You can add thyme or rosemary as well.
Transfer on a parchment paper coated baking pan and roast at 400 F for 40 min, stirring occasionally.
In the meantime, cook the quinoa (or any other grain of your choice) following directions on the package.
Remove the garlic cloves and assemble your salad by mixing the roasted vegetables, quinoa, toasted sesame seeds and crumbled feta cheese or shaved ricotta salata.
Enjoy warm or at room temperature with a glass of chilled white Verdicchio Doc or Vermentino Doc.
