Name: Roasted Summer Vegetables & Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Yield: Makes 4-6
Ingredients: 2 courgettes; 1 red capsicum; 1 red onion; 1 eggplant; ½ cup quinoa; 250ml bottle Eta Lite & Free French Dressing; Basil leaves

Make the most of summer vegetables with this delicious salad. With the addition of popular quinoa (keen-wah) and Eta Lite & Free French Dressing you can create a café-style salad with ease.

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Makes 4-6

Prep Time 15 minutes

Cook Time 20 minutes

Easy

Ingredients

2 courgettes

1 red capsicum

1 red onion

1 eggplant

½ cup quinoa

250ml bottle Eta Lite & Free French Dressing

Basil leaves

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat oven to 200°C. Thickly slice courgettes. De-seed and cut the capsicum into 1cm pieces, cut the onion into wedges. Cut eggplant into 1cm pieces. Place in a roasting tray and toss through 2 Tbsp of olive oil. Roast for 20 minutes or until vegetables are tender.

Step 2

While vegetables are roasting cook the quinoa. Add to a pot of lightly salted boiling water and cook for 8-9 minutes. Drain and rinse through cold water. Drain thoroughly. Put into a large bowl.

Step 3

Toss ¼-⅓ cup Eta Lite & Free French Dressing through the roasted vegetables while they are still warm. Cool. Add to cooked quinoa and carefully mix through adding a liitle more dressing if wished. Transfer to a serving platter. Garnish with fresh basil leaves.