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Ingredients
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1 large eggplant, cut into 5mm thick batons
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3 carrots, cut into 5mm thick batons
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2 red capsicum, cut into 1cm strips
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2 red onions, halved, cut into 1cm thick wedges
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2 tablespoons extra virgin olive oil
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2/3 cup white quinoa, rinsed
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16 small butter lettuce leaves
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2 tablespoons seed mix with pine nuts, toasted
Tahini dressing
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3/4 cup low-fat Greek-style yoghurt
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1 tablespoon tahini
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2 teaspoons honey
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1 small garlic clove, crushed
Method
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1Preheat oven to 200C/180C fan-forced. Line 3 large baking trays with baking paper.
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2Divide eggplant, carrot, capsicum and onion among prepared trays. Drizzle with oil. Roast for 15 to 20 minutes or until tender and just golden.
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3Meanwhile, cook quinoa following packet directions.
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4Make Tahini Dressing: Combine yoghurt, tahini, honey, garlic and 1/4 cup water together in a small bowl. Season well with salt and pepper.
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5Divide vegetables among lettuce leaves. Top with quinoa and drizzle with dressing. Serve sprinkled with seed mix.
Source: taste.com.au
