This dish is inspired by the wonderful fresh produce from the Osbourne Village Farmer's Market which is across the street from my house in Winnipeg. The market is open Thursday nights from June to September and features only very local farmers, including some urban farmers. Each week my son and I would go to the market and buy one of each item available. Towards the middle of the summer I ended up with many varieties of peppers, summer squash, eggplant, tomatoes and herbs, so I developed this recipe to celebrate the Manitoba Harvest. All of these ingredients, with the exception of quinoa, are grown in Manitoba. Quinoa is an excellent source of iron and magnesium as well as one of the best vegetable sources of protein. Serve this dish with a slice of whole grain bread to complete the protein.
- Portion size 6 servings
- Credits : farkley
- 6 cups eggplant chopped
- 1 cup striata d'Italia squash cubed
- 3 cups sweet peppers chopped (as many colours as possible)
- 1 cup red onion chopped
- 1 cup patti pan squash cubed
- 5 tablespoons olive oil
- 3 cups tomatoes cubed
- 1 cup green onion chopped
- 2 cloves garlic minced
- 1 hot pepper seeded and minced
- 1/2 cup fresh basil chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- salt and pepper to taste
- 2 cups quinoa
- 4 cups water
MethodPreheat oven to 375 F.
1. Chop and salt the eggplant first, and then chop the striata d'italia squash, peppers, red onion, and patti pan squash. (If striata d'italia squash cannot be found, zucchini may be substituted.) Chop all the ingredients into small pieces no larger than half an inch long
2. Rinse and dry the eggplant, then combine with the other vegetables in a large bowl and toss with 2 tbsp of the olive oil.
3. Spread these vegetables in a single layer on one or two baking trays. Roast for 30 minutes or until they are softened and their edges are brown.
4. While the vegetables are roasting, combine the green onions, tomatoes, garlic, hot peppers, fresh basil, fresh thyme, lemon juice, cider vinegar, salt, pepper and remaining oil in a bowl and let this marinate.
5. When the vegetables are finished roasting, layer half of them in a 7X11X3 inch baking pan. Next layer half of the tomato mixture and then layer with the rest of the vegetables and finally the rest of the tomato mixture. Cover and bake for 40 minutes.
6. While the vegetables are baking, rinse the quinoa. Cover this with water, bring to boil, then simmer, stirring occasionally until all the water has been absorbed and quinoa is fluffy and translucent. Serve with Parmesan cheese and a slice of whole grain bread.