Roasted Summer Vegetables with Quinoa

Ingredients 

2 medium organic zucchini, cut into 1-inch pieces

2 medium organic red bell peppers, seeded and cut into 1-inch pieces

2 cups organic cherry tomatoes cut in half

5 tablespoons extra virgin olive oil

1 medium organic red onion, cut into wedges

4 cups cooked quinoa

1/3 cup Harissa

1 cup chopped organic parsley

5 ounces feta cheese

Directions

Preheat oven to 400°F. Line 2 baking sheets with parchment paper. 

Place zucchini, peppers, and cherry tomatoes in a bowl and toss with 3 tablespoons olive oil and ½ teaspoon salt. 

Divide vegetables between baking sheets and spread out into a single layer. Roast for 25 minutes. Gently stir vegetables, rotate trays, and roast 10 minutes more or until browning. Remove from oven and set aside to cool.

Warm remaining 2 tablespoons olive oil in a skillet over medium heat. 

Add red onion and sauté for 5 minutes. Lower heat a little and cook for 15 minutes longer, stirring every minute or so, until soft and caramelized. 

Stir in a pinch of salt, remove from heat, and set aside to cool.

Transfer quinoa to a large bowl, fluff with a fork, add Harissa, and mix well. Add roasted vegetables, caramelized onions, and parsley; toss gently to combine and season to taste with additional salt.

Crumble feta over top, and serve garnished with olives.