“Sumptuous Australian Vegetarian Dinner: Grilled Eggplant, Charred Broccoli, and Herbed Quinoa”
A flavorful australian dinner perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 medium zucchini
- 2 large eggplants
- 1 head of broccoli
- 2 cups quinoa
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the grill to medium high heat. Slice zucchini into 1/2 inch thick rounds and eggplants into 1/4 inch thick slices. Place zucchini and eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Grill until tender, about 5 minutes per side.
- Meanwhile, bring vegetable broth to a boil in a medium saucepan. Add quinoa, cover, and simmer for 12 15 minutes or until the quinoa is cooked through. Fluff with a fork and stir in parsley and basil. Season with salt and pepper to taste.
- Cut broccoli into florets and toss them in olive oil. Grill for 4 6 minutes, or until charred and slightly tender.
- Assemble the dish by placing a portion of grilled zucchini and eggplant on each plate, followed by a generous scoop of herbed quinoa. Top with charred broccoli florets and a lemon wedge.
Chef’s Insight
To enhance the mouthfeel, experiment with different herbs or spices in the quinoa mixture.
Notes
The combination of flavors and textures creates an unforgettable dining experience.