A blog by ordinary people about living an extraordinary life
Today we headed down to Connecticut to visit with our godsons and friends, who were kind enough to prepare a vegetarian meal. The marinated vegetables can be used on pizza, in a pasta, served over rice, or as we had them for lunch, served over quinoa. The dish can also be served hot or cold, a truly versatile meal. Special thanks to Tracy Benoit for preparing lunch, and also sharing the recipe.
Marinated Mediterranean vegetables
Chop the vegetables into bite-size pieces, and marinate for 30 minutes in Greek vinaigrette dressing (Tracy used Wishbone brand).
Drain the marinade and grill the vegetables for 8-12 minutes, until tender.
Cook the quinoa by bringing broth to a boil, then turning down to a simmer and covering for 15 minutes. Remove the quinoa from the heat for about 5 minutes before fluffing with a fork.
Plate quinoa and top with vegetables. Sprinkle with crumbled feta cheese.