Although the calendar says it’s barely spring, this is when Florida farmers’ markets boast their very best. Never one to miss out on our local veggie goodness, I created this dish featuring beautiful peppers, onions, zucchini, broccoli, yellow squash, cherry tomatoes and fresh herbs. Delicious all year-round, this dish is very adaptable to whatever kind of veggies your family likes best as well as which ones are in season. During colder months, try various root veggies such as beets, carrots, turnips and parsnips or in warmer weather when your local farmers’ markets are in full bloom, heirloom cherry tomatoes, pattypan squash, purple and orange peppers would all be quite wonderful…the choice is yours!
Chicken, Roasted Vegetable ‘n Quinoa Toss
Yield: about 4 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Roasting the Vegetables
Preheat oven to 425 degrees F. Place prepared veggies on 2 baking sheets. (use a third if needed)
Squeeze lemon halves evenly over vegetables. Drizzle vegetables with olive oil; sprinkle with salt and pepper. With a spatula, toss vegetables to coat.
Roast vegetables for 15 minutes. Turn with spatula to prevent sticking and for even browning.
Continue roasting vegetables for about another 10 minutes. Vegetables are done when lightly charred. Remove from oven. Cut vegetables into bite-sized pieces.
Assembly
Reduce oven temperature to 300 degrees F. Reheat chicken and quinoa covered (separately) for about 10 minutes or just until warmed through.
Place chicken, quinoa and roasted vegetables into a large bowl.
Toss with remaining ingredients. Taste; adding more salt and pepper if desired.
Transfer mixture to a large serving platter or bowl; serve warm. Or if you prefer to serve this dish chilled, refrigerate covered for 4 hours or up to 1 day.
Chicken, Roasted Vegetables ‘n Quinoa Toss
Yield: about 4 servings
Ingredients
- 1 ½ pounds cooked chicken tenders or chicken breast cut into chunks (baked, broiled or grilled)
- 2 cups cooked white and/or red quinoa prepared according to package directions
Vegetables
- 1 cup Brussels sprouts trimmed and cut into large chunks
- 1 medium yellow squash trimmed and cut into large chunks
- 1 medium zucchini trimmed and cut into large chunks
- 1 red bell pepper seeded and cut into large chunks
- 1 orange or yellow bell pepper seeded and cut into large chunks (I used half of both)
- 1 large onion cut into large chunks
- 1 cup cherry or grape tomatoes halved
- 1 lemon halved
- About 2 tablespoons olive oil
- Kosher salt as desired
- Freshly ground pepper as desired
- 1/3 cup Manchego or Parmesan cheese grated
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme leaves
- ¼ cup fresh basil leaves tightly packed, thinly sliced
- 1/4 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
Instructions
Roasting the Vegetables
- Preheat oven to 425 degrees F. Place prepared veggies on 2 baking sheets. (use a third if needed)
- Squeeze lemon halves evenly over vegetables. Drizzle vegetables with olive oil; sprinkle with salt and pepper. With a spatula, toss vegetables to coat.
- Roast vegetables for 15 minutes. Turn with spatula to prevent sticking and for even browning.
- Continue roasting vegetables for about another 10 minutes. Vegetables are done when lightly charred. Remove from oven. Cut vegetables into bite-sized pieces.
Assembly
- Reduce oven temperature to 300 degrees F. Reheat chicken and quinoa covered (separately) for about 10 minutes or just until warmed through.
- Place chicken, quinoa and roasted vegetables into a large bowl, Toss with remaining ingredients. Taste; adding more salt and pepper if desired.
- Transfer mixture to a large serving platter or bowl; serve warm. Or if you prefer to serve this dish chilled, refrigerate covered for 4 hours or up to 1 day.
Notes
Notes
What is Manchego cheese? A hard sheeps’ milk cheese with a complex earthy flavor, Manchego hails from the La Mancha region of Spain. It has been produced there for thousands of years, specifically on the Iberian Peninsula. Manchego can be found in some supermarkets as well as in specialty and natural food stores. It melts really well so it is perfectly suited for paninis, grilled cheese sandwiches and pizza. Read more about this incredible cheese and its history as well as recommended substitutions here.
As long as you’re roasting veggies, consider making multiple pans. Roasted veggies are delish in soups, on pizza or even for snacking! Need a veggie dish to serve at a company dinner with a WOW factor? Just set out an array of roasted veggies in all the colors of the rainbow! See Potpourri of Roasted Vegetables for my favorite combinations.
Change up your herbs! Try a combo of fresh oregano and marjoram. Or how about using fresh mint?
Other dishes featuring roasted vegetables to try are: Grilled Vegetable ‘n Couscous Salad and Roasted Butternuts ‘n Brussels.
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Linda Shapiro, Meal Planning Maven
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