Sumptuous Australian Veggie Feast: Grilled Eggplant & Zucchini Stacks with Lemon Herb Quinoa & Crunchy Chickpea Salad

Allergens

None

Ingredients

• 4 medium zucchinis, sliced into 1/2
• inch rounds 4 medium eggplants, sliced into 1/2
• inch rounds 1 cup uncooked quinoa 2 cups water or vegetable broth 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 2 tablespoons olive oil 1 can (15 oz) chickpeas, drained and rinsed 1/2 cup diced red bell pepper 1/2 cup halved cherry tomatoes Salt and pepper, to taste

Instructions

1. a. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and cook for 15 minutes until quinoa is tender and has absorbed the liquid. Fluff with a fork and let cool. b. In a large bowl, combine lemon juice, parsley, basil, salt, and pepper. Mix in cooled quinoa. Set aside. c. Preheat grill or grill pan to medium high heat. Brush zucchini and eggplant rounds with olive oil on both sides. Grill until tender and slightly charred, about 2 3 minutes per side. d. In a separate bowl, toss chickpeas, bell pepper, cherry tomatoes, salt, and pepper. Add half of the lemon herb quinoa to this mixture and gently mix. e. Assemble the dish by placing two zucchini and eggplant rounds on each plate, alternating between the two. Top with a generous scoop of the lemon herb quinoa chickpea salad. Repeat for all servings.

Chef’s Insight

The contrast of textures and flavors in this dish is what makes it truly exceptional. The tender grilled vegetables complement the crunchy chickpea salad, while the lemon herb quinoa adds a fresh touch.

Notes

Adjust cooking times based on the size and thickness of your zucchini and eggplant.