Gourmet Australian Vegetarian Feast: Grilled Eggplant Stack with Lemon Herb Quinoa & Roasted Vegetable Medley
This recipe combines the best of Australian and Mediterranean cuisine in a mouthwatering vegetarian dinner that features grilled eggplant stacked on lemon herb quinoa and served with a roasted vegetable medley. Perfect for a special occasion or dinner party, this dish offers a vibrant array of colors, flavors, and textures that will impress your guests and satisfy your taste buds.
Allergens
N/A
Ingredients
- 3 medium zucchini, sliced into 1/2
- inch rounds
- 3 medium yellow squash, sliced into 1/2
- inch rounds
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 2 cups cooked quinoa
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- 2 large eggplants, sliced into 1/2
- inch rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
Instructions
- Preheat your grill or grill pan to medium high heat.
- Brush zucchini and yellow squash with 1 tablespoon olive oil and season with salt and pepper. Grill until tender and slightly charred, about 3 minutes per side. Remove from the grill and set aside.
- In a large bowl, combine cooked quinoa, parsley, cilantro, lemon zest, lemon juice, garlic, and remaining olive oil. Season with salt and pepper to taste.
- Brush eggplant rounds with olive oil and season with salt and pepper. Grill until tender, about 2 3 minutes per side.
- In a separate pan, roast bell peppers and onion at 400°F for 15 20 minutes or until tender. Toss cherry tomatoes with olive oil, salt, and pepper, then add to the pan and roast for an additional 5 minutes.
- To assemble, place a generous spoonful of lemon herb quinoa on each plate. Top with a stack of grilled eggplant, followed by zucchini and yellow squash slices.
- Arrange roasted bell peppers, onion, and tomatoes around the edge of the plate. Garnish with fresh basil leaves.
Chef’s Insight
To add more depth to the flavor, you can marinate the vegetables in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before grilling.
Notes
This dish is perfect for a vegetarian dinner party or a special occasion, as it offers an array of colors and textures that are visually appealing and delicious.