Vegetarian Herb Medley
Bright, fresh, and packed with flavor, the Vegetarian Herb Medley is a vibrant celebration of roasted vegetables, fluffy quinoa, and a zesty herb dressing. Perfect for a weeknight dinner or a healthy meal prep option, this recipe combines caramelized eggplant, zucchini, red bell peppers, and cherry tomatoes with the brightness of parsley, basil, and dill. A drizzle of lemony olive oil dressing ties it all together, while optional crumbled feta adds a creamy, tangy finish. Ready in just 40 minutes and versatile enough to serve warm or at room temperature, this dish is a must-try for anyone seeking a wholesome vegetarian main or side. Rich in nutrients, easy to make, and bursting with Mediterranean-inspired flavors, it’s a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 medium Eggplant
- 2 small Zucchini
- 1 large Red bell pepper
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Fresh parsley
- 0.25 cup Fresh basil
- 0.25 cup Fresh dill
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 0.5 cup Feta cheese (optional)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
While the quinoa cooks, preheat your oven to 400°F (200°C).
Dice the eggplant, zucchini, and red bell pepper into bite-sized pieces. Halve the cherry tomatoes.
In a large bowl, toss the vegetables with 2 tablespoons of olive oil, salt, and black pepper. Spread them out evenly on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.
Meanwhile, prepare the herb dressing. Finely chop the parsley, basil, and dill. Mince the garlic.
In a small mixing bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, chopped herbs, and minced garlic.
Once the quinoa and vegetables are ready, combine them in a large serving bowl.
Drizzle the herb dressing over the quinoa and vegetables. Toss gently to coat everything evenly.
Taste and adjust the seasoning with additional salt or lemon juice if needed.
Top with crumbled feta cheese (if using) for a creamy, tangy finish.
Serve warm or at room temperature. Enjoy your Vegetarian Herb Medley!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 8312 mg | 361% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 57.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 885 mg | 68% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3906 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
