Roasted Mediterranean Vegetable and Quinoa Salad Recipe

INGREDIENTS:

2 cups cooked quinoa (package instructions and cooled) hand (french beans very briefly boiled in salted water and cooled) 4 tomatoes (- 2 roughly chopped and 2 quartered) 1 courgette (zuchinni chopped into smallish pieces) 1 aubergine (eggplant chopped into small pieces) 1 clove garlic (whole with skin on optional) 1 red pepper (- chopped into smallish pieces) 1 green pepper (- chopped into smallish pieces) 1 pinch herbs de provence (dried, oregano) olive oil (glugs of regular)

1 bunch spring onions (scallions) 1 parsley (handful of flatleaf) 5 olive oil (tbs of good, dressing) 1 tsp mustard powder (dijon) 12 balsamic vinegar (tbs, taste) 1 cider vinegar (tbs, taste) salt pepper

DIRECTIONS:  Place the chopped courgette, aubergine, red and green peppers and 2 of the tomatoes and the garlic clove (if desired) onto a large oven tray. Douse the vegetables with a few good glugs of olive oil and sprinkle on some salt and the dried herbs. Mix well until the vegetables are well coated in oil. Spread them around so there is plenty of space between the pieces.  Bake in a oven at 180 C (350 F) for about 40 minutes or until the vegetables are just getting golden and the red peppers taste sweet. Keep checking to ensure they do not burn. Once the vegetables are done, discard the garlic clove (if used) and leave out to cool completely. In a large bowl, make a vinagerette using the olive oil, vinegars, salt, pepper and mustard.  Add the cooled french beans, the remaining chopped fresh tomatoes, cooled quinoa, and cooled roasted vegetables into the bowl, and mix well.  Add the chopped flat leaf parsley and spring onion and mix again.  Serve and enjoy!   Also goes well topped with Mediterranean Chicken. Serves: 5