What to do with a Saturday haul from the farmers market: a rainbow of roasted Georgia vegetables over fluffy quinoa with a lemon-garlic dressing. Hearty enough for dinner, fresh enough for July.
Directions
- Preheat the oven to 425°F. Rinse the quinoa and simmer it in the broth, covered, 15 minutes; rest 5 minutes and fluff.
- Toss all the vegetables with 2 tablespoons of the olive oil, salt, and pepper, and spread on two sheet pans without crowding.
- Roast 20–25 minutes, rotating the pans halfway, until charred at the edges.
- Whisk the remaining olive oil with the garlic and lemon juice for the dressing.
- Pile the vegetables over the quinoa, drizzle with the dressing, and shower with parsley.