Italian Oven Vegetables with Quinoa

Name: Italian Oven Vegetables with Quinoa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 medium Aubergine; 1/2 Zucchini; 2 handful Button mushrooms; 1/2 Red onion; 8 Cherry tomatoes; 1/2 Red bell pepper; 4 medium Carrots; 2 tbsp Olive oil; 2 tsp Dried Italian herb mix; Some Salt & Black pepper; 300 g Chicken breast; 1/2 tsp Dried Italian herb mix; 1/2 tbsp Olive oil; Some Salt & Black pepper; 180 g Quinoa; 360 ml Water; 1/2 tbsp Vegetable stock powder; 1 handful Fresh basil or flat-leaf parsley; 1 tsp Sesame seeds; Simple Vinaigrette

This is the kind of tray bake that looks after itself once it's in the oven ;). I like it best when the aubergine goes properly soft and the cherry tomatoes burst and collapse into everything — that's when it's ready. The quinoa cooks in the same window, so the whole thing comes together without much fuss.

Recipe by Emalin ❤︎⁠

Prep

10m

Cook

25m

Total

35m

Italian Oven Vegetables with Quinoa

This is the kind of tray bake that looks after itself once it's in the oven ;). I like it best when the aubergine goes properly soft and the cherry tomatoes burst and collapse into everything — that's when it's ready. The quinoa cooks in the same window, so the whole thing comes together without much fuss.

Recipe by Emalin ❤︎⁠

Prep

10m

Cook

25m

Total

35m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 180°C (355°F) and line a large baking tray with parchment paper. You can also use 130°C for a slower roast—both work; 180°C gives more colour and caramelisation in the same time, while 130°C gives softer, more gently cooked vegetables. Choose based on what you prefer.