– 1 red pepper
– 1 zucchini
– 1 aubergine
– 1 cup quinoa (I used organic tricolor quinoa)
– 1.5 cups water
– 2 tomatoes
– 1 cucumber
– a bunch of parsley
– Olive oil
– Salt and pepper
– Coarse salt and grounded black pepper
– Tahini (raw tahini mixed with lemon juice and a bit of water to make tahini sauce).
Heat the oven to 200 deg Celsius on grill.
Slice the red pepper, zucchini and aubergine to slices about 1 cm thick and place in an oven dish, sprinkle with olive oil, coarse salt and grounded black pepper.
Put in the oven for about 15 minutes, turn the vegetables slices upside down and put back in the oven for another 15 minutes or until they’re cooked.
Cover the quinoa with water and let soak for about 15 minutes. Rinse under the sink.
Boil 1.5 cups of water and add in the quinoa, cook for about 15 minutes, until the quinoa is soft and turns transparent.
Put the quinoa in a large bowl and let it cool.
Add in chopped fresh vegetables: the tomatoes and cucumber, and the parsley.
Season with olive oil, lemon juice, salt and pepper. Add the antipasti on top and finish with the Tahini sauce.