Veggies are so easy to make on the grill! This is a healthy and great make-ahead picnic item or meal prep item.
1 Medium Eggplant sliced lengthwise
3 Summer squash sliced 1/2” thick
2 red bells, chopped into large pieces
2 red onions, thickly sliced
1 1/2 cups cooked chickpeas or cannellini beans (or 1 can)
1/2 cup chopped olives
1 cup of quinoa
2-3 tablespoons olive oil
2-3 tablespoons balsamic vinegar
Celtic Sea Salt
1 lemon, juiced
First cook the quinoa. Bring to a boil with 2 cups of water, simmer for 10 minutes cover. Fluff with fork and let sit to cool.
Put all of your chopped veggies into a large bowl. Add enough olive oil & balsamic to lightly coat everything. Toss lightly and let marinate for about an hour.
Get your grill heated to 500 with a cast iron grid.
Place veggies on the grill and quickly cook to char – maybe about a minute on each side. Make sure you flip them once with tongs. Do the onions separate as they take longer.
Chop all of the veggies and mix with the beans, quinoa, olives, lemon juice, and the remaining olive oil and balsamic to taste. Season with Celtic Sea Salt to taste.
Can be served hot, lukewarm or cool. Can be stored for about 3 days in the fridge.
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