Ingredients:

2 tsp basil
½ tsp kosher salt
½ freshly ground black pepper
2 cups cherry tomatoes, halved (I like to use the small heirlooms in a variety of colors.)
1 medium eggplant
2 medium zucchini, halved and cut into ½-inch slices
2 medium bell peppers, or use 8-10 of the small mini peppers
1 medium sweet yellow onion, halved and cut in small wedges
3 tbsp extra virgin olive oil
Finely grated zest of 1 lemon
6 cups cooked quinoa

Instructions:

1. Preheat oven to 450˚F.
2. Combine basil, salt and pepper in a small bowl. Stir to combine.
3. Place several paper towels on a plate and top with tomatoes. Allow to drain while preparing rest of salad.
4. Line 2 sheet pans with parchment paper.
5. Combine zucchini, peppers and onions on prepared sheet pan. Add 2 tablespoons of olive oil. Sprinkle with ⅔ of the herb and salt mixture. Toss it with a spatula to coat veggies with oil and spices.
6. Place eggplant on the second prepared sheet pan. Drizzle with 1 tablespoon of olive oil and the remaining ⅓ of the herb and salt mixture. Toss to coat eggplant with oil and spices.
7. Place both pans in preheated oven and roast for 10 mins.
8. Remove from oven and stir gently.
9. Return both pans to oven and cook for another 10 mins.
10. Remove pepper/onion pan and set aside to cool.
11. Stir pan with eggplant and return to the oven for another 10 mins. Set aside.
12. Combine cooked quinoa and roasted veggies in a large bowl. Add lemon zest and tomatoes. Drizzle with about 2 tablespoons of the dressing.

Serve hot or cold. Enjoy!