Thursday, April 29, 2010

Grilled Vegetables Salad

When I put together the following ingredients for dinner: grilled veggies, feta cheese and leftover quinoa , the end result was healthy, refreshing and delicious!

1 eggplant, thinly sliced
1 zucchini, sliced lengthwise in strips
1 handful of grape tomatoes
2 carrots, cut into sticks
feta cheese, crumbled
1/2 cup quinoa, cooked
romaine lettuce
olive oil
kosher salt and pepper

Dressing: olive oil, balsamic vinegar and a few sprinkles of borsari seasoning

Sprinkle the eggplant slices with salt and let sit for about 30 minutes. Wipe off the excess water from the eggplant. Heat a grill pan or the grill. Brush each piece of eggplant and zucchini (on both sides) with olive oil. Grill until tender and cooked through. Meanwhile, place carrots on a cookie sheet and drizzle with olive oil, salt and pepper. Roast in 425 oven for 20 minutes or until slightly browned and cooked through.
Layer lettuce, quinoa, vegetables and feta. Drizzle with some dressing and serve.

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