Make the most of the end of summer with this tomato recipe for Mediterranean salad.
The summer may be on its way out, but you haven’t missed your chance to savor its fresh flavors just yet! In fact, tomatoes are still in the thick of their growing season and are a great way to add color, nutrients, and flavor to your dinners this September.
Celebrate the season with a delicious end of summer tomato recipe. This Mediterranean salad relies heavily on roasted vegetables and is a filling dish your whole family is sure to love! To make it, you’ll need:
- 1 diced small eggplant
- 1 diced small yellow squash
- 1 diced small zucchini
- 4 tablespoons of olive oil
- Salt and pepper
- 1/3 cup of rinsed, uncooked quinoa
- 2 tablespoons of pine nuts
- 1 minced clove of garlic
- 2 tablespoons of lemon juice
- 2 tablespoons of chopped mint leaves
- 2 tablespoons of chopped basil leaves
- ½ cup of halved grape tomatoes
- Crumbled feta
Preheat your oven to 425 degrees F and line two large baking sheets with parchment paper.
Split the eggplant, squash, and zucchini between the baking sheets, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper and toss to coat. Roast until the veggies are golden brown (20-30 minutes). Let cool.
Meanwhile, cook the quinoa by bringing it and 2/3 cup of water to a boil. Simmer until the water is absorbed (about 15 minutes). Take off the heat and fluff with a fork.
As the quinoa cooks, toast your pine nuts by heating them in a skillet over medium, stirring as they cook. Keep an eye on them, and remove from the heat as soon as they turn golden brown and fragrant (5-10 minutes).
In a large bowl, combine the garlic and lemon juice. Whisk in the remaining olive oil, then add in the roasted vegetables, quinoa, pine nuts, mint, basil, and tomatoes, and toss everything to coat. Garnish with feta, and enjoy!
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