Ingredients
1 small eggplant, chopped1 medium zucchini, chopped1 medium sweet yellow pepper, chopped1 medium red onion, chopped1 cup grape tomatoes, halved2 garlic cloves, diced4 tablespoons olive oil, divided1/2 teaspoon salt1/4 teaspoon pepper3 cups reduced-sodium chicken broth1-1/2 cups quinoa, rinsed3 tablespoons balsamic vinegar3/4 teaspoon Dijon mustard1/4 cup each minced fresh basil, parsley and chives
Preparation
Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once.
Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine.
