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
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.