We used Labor Day weekend to finally catch up with some of the first good friends we made when we moved to CA. These were the people who finally made us feel like CA could actually be our new home. For our first couple of years, we lived just a few minutes away from them, and our kids got along great, so we used to get together fairly frequently. Then we bought a house nowhere near where they lived. And it’s been an uphill battle to get together ever since.
He’s a Kiwi, and one of my favorite things about him is that he will never grill just one kind of meat if he can grill five. So I made sure my contribution to the meal was pretty loaded with veg. Despite my feeling that I was just sort of throwing it together, it turned out so well that I will almost certainly make it again.
- 2 – 3 carrots, chopped
- 1 onion, chopped
- 1 summer squash, chopped
- 1 red or yellow bell pepper
- 1 C quinoa
- splash vinegar
- handful of parsley
Preheat oven to 400. Put onion, carrot and squash in a glass baking pan and drizzle with EVOO and some salt and pepper. Roast 20 – 25 mins, until veggies are soft and have darkened in spots.
Meanwhile, rinse quinoa, and cook on a stovetop according to package directions.
Roast bell pepper by putting it over an open flame, until the skin is completely charred. Let cool, peel the pepper and chop.
Mis roasted veg and quinoa together in a serving bowl. Stir in parsley. Splash in a bit of your favorite vinegar. Serve at room temp.