1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Pinch red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium zucchini, diced 1/2-inch
1 medium yellow squash, diced 1/2-inch
1 small eggplant, diced 1/2-inch
1 pint grape or cherry tomatoes
1/2 small red onion, diced
2 tablespoons olive oil
1/2 cup tricolor quinoa
1 cup water
Preheat the oven to 400 degrees F.
In a small bowl, combine the rosemary, thyme, oregano, garlic powder, red pepper flakes, salt and pepper.
On one sheet pan, toss the zucchini, squash and eggplant with 1 tablespoon olive oil and half the seasoning mix. Spread into a single layer.
Toss the tomatoes and red onions with 1 tablespoon olive oil and the remaining seasoning mix on another sheet pan and spread into a single layer.
Roast the vegetables for 25-30 minutes until the zucchini, squash and eggplant are browned, the tomatoes slightly wrinkled and the red onions are translucent.
While the vegetables are in the oven, make the quinoa. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork.
In a large bowl, stir together the roasted vegetables and quinoa.
Serve warm, at room temperature or chilled.