Roasted Veggies & Quinoa

One of my favorite things about summer is fresh produce. I love love LOVE going to my in-laws house at the end of the summer and eating out of their garden - zucchini, tomatoes, peppers cantaloupe, watermelon, strawberries. They have it all! Since I can't drive to my in-laws house every week for my dose of fresh produce, I head to the grocery store and fill my entire basket with as many different veggies that I possibly can (the more colorful, the better!)

After all, one of my all-time favorite recipes is Roasted Veggies & Quinoa: colorful veggies over a bed of quinoa, and topped with a lemon dressing. Summer perfection!

Roasted Veggies & Quinoa

For the veggies:

(you definitely don't have to use all of the veggies below, but these are some of my favorites!)

Broccoli

Zucchini

Yellow squash

Brussel Sprouts

Cherry tomatoes

Carrots (I get the colorful package from Trader Joe's)

Portobello mushrooms

Olive oil

1 teaspoon thyme

Salt & pepper

1. Preheat oven to 425 degrees Fahrenheit.

2. Chop veggies. In a large bowl, toss the veggies together with olive oil, salt, pepper, and thyme (use enough olive oil to lightly coat veggies).

3. Place veggies in a single layer on a baking sheet, and roast veggies for 35-40 minutes.

For the quinoa:

Prepare according to directions on package (start preparing the quinoa after the veggies are put in the oven).

For the dressing:

Juice of 1 lemon

1 clove minced garlic

1 teaspoon Dijon mustard

pinch of sugar

1/2 teaspoon salt

7-8 grinds black pepper

1/3 cup olive oil

In a small bowl, whisk together the lemon juice, garlic, mustard, sugar, salt, and pepper. Whisk in oil, and continue mixing until everything is well blended.