Hello! Pull up a chair, have a seat, and dig in, because this just happened.
Okay, it didn’t, “just happen.” It was a work in progress that took about forty-five minutes to create, but what a masterpiece, am I right?
Just look at this gorgeous summer harvest vegetable quinoa bowl. It’s brimming with slightly charred and smoky veggies, fresh and juicy tomatoes, and an herb dressing that brings out the flavor of each and every one of the ingredients in this dish.
What makes this dish meal so special is that everything in it is in peak season. Eggplant, zucchini, yellow summer squash, tomatoes, basil, and oregano are ripe for the picking. And that means that they’re going to have lots, and lots of FLAVOR. It’s also so vibrant and colorful. Vegan food is so darn good!
I’m feeling truly blessed at the moment because I’m able to walk out of my patio door, take exactly 14 steps to my garden, and pick my dinner. This is my first vegetable garden ever, and there is something truly magical and cathartic about growing your own food. I tend to those plants like they’re children. Watering, weeding, pruning, and watching them grow, each and every day. You never know what you’re going to see from one day to another. As you know from this recipe, a zucchini can grow from five inches to the size of a baby in just two days. And if you’re not careful, the tomato plants can grow two feet taller in a night, and then topple over. Make sure you have plenty of garden stakes and twine available.
If you don’t have the space, or the patience for a garden, then take advantage of your local farmers’ market. Trust me, there is nothing like the taste of freshly picked herbs and tomatoes. Nothing. And this summer harvest grilled vegetable quinoa bowl is proof of that. Everything in this bowl—except for the quinoa—was freshly picked. The flavors that burst through in this dish just wouldn’t happen in the winter.
The zucchini, eggplant, and yellow summer squash are so tender and delicate, and the tomatoes are juicy, sweet, and fabulous. The fresh herbs are so pungent and beautiful. There’s only one word to describe the aroma and taste of freshly picked produce, happiness.
So let’s get your happy on, because this dish is as easy to make as it is delicious. And, it’s really healthy, which means that this recipe is a triple threat. Easy. Delicious. Healthy.
To make this you’re going to need a medium zucchini and yellow summer squash, a small eggplant, two medium tomatoes, 1 cup of cherry tomatoes, two banana peppers (my husband loves spicy so I added these, if you don’t, leave them out), 1 medium white onion, fresh basil and oregano, a lemon, white wine vinegar, olive oil, dried Italian seasoning, and quinoa.
Light your grill and let it get hot, if you don’t have a grill, preheat your oven to 400°. Slice the zucchini and the eggplant first and sprinkle with a little sea salt to sweat out the excess water. While the zuke and eggplant are purging their water, slice up the tomatoes and onion and make the dressing. You should also mix up some olive oil, dried Italian seasoning, ground sea salt, and ground black pepper to brush on the veggies so they don’t stick to the grill.
Now, cook the quinoa and turn the grill down to medium so you don’t burn those gorgeous veggies. Pat the excess water off of the zucchini and eggplant and brush both sides with the seasoned olive oil. Grill until you see pretty grill marks and then flip and repeat. The veggies should be soft, but not mushy. Watch carefully because grilling is unpredictable and you don’t want your food to be blackened.
If you’re roasting instead of grilling, you’ll do the same thing, only you won’t see the grill marks. Keep a close eye on the veggies and flip when one side begins to brown. You don’t want mushy, just soft, so keep a close eye on them.
If all goes as planned, the quinoa should be finished cooking around the same time as the veggies. Spoon the quinoa in a bowl, layer the veggies, and drizzle the dressing on top. Pour yourself a crisp, chilled glass of your favorite white wine and enjoy this al fresco.
Do you grow your own food?
Have you shopped your local farmers’ market this summer?
What’s your favorite white wine? Mine is sauvignon blanc.
Veganosity is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We make a small commission when you order from Amazon. It helps us afford the groceries to develop all of our recipes, and to pay for the maintenance of our site. We thank you in advance for your consideration.