Roasted Mediterranean Summer Salad
In Central Ohio, the season seems to slowly fade into Spring and then sprint into Summer. Suddenly, our weekends are filled with delicious cookouts and lazy days by the pool. I love to celebrate these memorable moments with a fresh salad to keep it light and flavorful. This roasted Mediterranean Salad is one of my favorite go-to's when I know I have fresh variety on hand and need something I can throw together quickly. Chop up some of your favorite summer vegetables, roast on a sheet pan and then let cool. Throw together a quick Greek Lemon Dressing and then drizzle over some quinoa and the roasted vegetables. Sprinkle in some feta cheese and you are ready to rock. The best way to cook in the summer, quick and simple ;)
1 Head of Broccoli, chopped
1 Red Pepper, chopped
1 Yellow Pepper, chopped
1 Zucchini, chopped
1 Cucumber, chopped
Half of a Red Onion, peeled and thinly sliced
1 Cup of Quinoa
1 Cup of Vegetable Broth
4 oz of Feta Cheese
For the Greek Lemon Dressing:
1/4 cup of Extra Virgin Olive Oil
1/4 cup of Apple Cider Vinegar
1 medium Lemon, juice only
2 teaspoons of dried Oregano
2 teaspoons of dried Basil
2 teaspoons of Garlic Powder
1/4 teaspoon of Salt
1/4 teaspoon of freshly-cracked pepper
Pinch of Red Pepper Flakes
Preheat the oven for 425 degrees. Place the chopped broccoli, red and yellow pepper on a sheet pan and season with salt and pepper. Let roast for about 20 minutes until fork tender. Remove and let cool.
Prepare your quinoa according to the package but use vegetable broth as a substitute for the water. Remove from heat and let cool.
Make your Greek Lemon Dressing by whisking all the ingredients together.
Combine all the vegetable ingredients and the quinoa in a large bowl and toss in the Greek Lemon Dressing.
Sprinkle in feta cheese, lightly toss and serve.