Anna Watson Carl did it all when she self-published her lovely cookbook, The Yellow Table: A Celebration of Everyday Gatherings, which is the source of this salad recipe. She documented the process on her blog, which is also called The Yellow Table.
Today, I’m tipping my hat to Anna and sharing this incredible quinoa salad from her book. It’s simple and fresh and just perfect for late summer. She combined ratatouille vegetables with quinoa and Mediterranean flavors. Leftovers are so good, I just ate them for breakfast!
When I was young, my mom published a few travel books about Oklahoma. This was back before you could even Google, “How to self-publish a book,” and find answers. She made those books happen, though, and I got to sit shotgun on our way to book signings. Back then, all I wanted to do was read, so I’d get lost in the children’s section while she sold and signed books.
I know how much goes into self publishing—writing a book is a feat in itself, so to take on the printing, distribution and marketing as well is a major accomplishment. Huge, really. Congrats, Anna, and thank you for this delicious recipe.
Mediterranean Quinoa Salad with Roasted Summer Vegetables
- Author:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
This fresh Mediterranean quinoa salad recipe features summer squash, tomatoes, eggplant, basil and mint! It’s light, healthy and delicious. Recipe yields 2 large servings or 4 side servings. It makes for great leftovers, so feel free to double the recipe!
Ingredients
- ⅓ cup uncooked quinoa, rinsed (or 1 cup cooked quinoa)
- 1 small eggplant (about ¾ pound), diced
- 1 small zucchini, diced
- 1 small yellow squash (or another zucchini), diced
- 3 to 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 ½ to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
- 1 clove garlic, pressed or minced
- ½ cup halved grape tomatoes (quarter any larger tomatoes)
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons pine nuts, toasted
- For garnish: crumbled feta, optional
Instructions
- Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
- To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
- To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
- In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you’d like. Serve at room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
Recipe minimally adapted from The Yellow Table by Anna Watson Carl.
Make it dairy free/vegan: Skip the feta. You might like to add some sliced, pitted Kalamata olives to make up for feta’s salty punch.
Make it nut free: Technically, pine nuts are seeds, not nuts. If you’re sensitive to them, though, omit them!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Michelle
Such a beautiful dish…
Pepper de Callier
Greetings from Prague. I love your recipes, Kate and this one looks like another winner. I’m off to the market…!
Kate
Thank you, Pepper! :)
Esther
This recipe looks amazing. And your photos are gorgeous, as usual. Thank you for sharing :)
Abby @ The Frosted Vegan
I have Anna’s book too and love that she just went for it and self-published! I’ve given thought to doing the same, but I’ll sit back and watch her do it for now :) Lovely salad dear Kate!
LaVette
I will be making this the minute I get these vegetables. It looks fantastic! Thanks for posting.
Kate
Hope it turns out wonderfully, LaVette!
Katrina @ Warm Vanilla Sugar
I love a good salad like this! So satisfying!
Lane | Modern Granola
Yum this looks delish! I’m so impressed with your mom! It is so cool that she self-published a travel book- and how cool for you to get to go along for the ride! So inspiring. I’ll have to make this recipe soon. It’s been too long since my last quinoa party :)
xx Lane
Kate
Thanks, Lane! She’s an impressive lady, for sure. :)
Kathy Mader
Would it be okay to roast the tomatoes, too?
Kate
Yes, I think they’d be great! I might just leave them whole.
Kathy Mader
Thank you!
Allyson
Because of this post and lovely looking salad, I found a fantastic new blog to follow! This salad looks so fresh and tasty, and I love the bowl you chose to display it in.
Kate
Thank you, Allyson! :)
Gaby Dalkin
Perfect salad to celebrate the summer before it ends! Anna is seriously awesome too, can’t wait to get my hands on her book!
Emily
Your salads are always so colorful and pretty! Such a great salad to take advantage of the abundance of late summer produce. I have more tomatoes that I can handle right now!
Joanne
I am truly in awe of anyone who self-publishes…regular publishing sounds hard enough! Kudos to Anna and whooooaaa nelly! to this recipe! It is pretty much a celebration of everything I’m getting in my CSA lately, and what is there not to love about that?!
Claudia | The Brick Kitchen
Looks like a perfect celebration of late summer vegetables! Love how healthy it is, and I can imagine how good all the herbs, pine nuts and feta would be with the roasted veges <3
Laraba
Another delicious recipe from you. It’s tonight’s dinner in Geneva, Switzerland. Thank you Kate for giving me and my family so many fabulous meals! I love love love your posts.
Kate
Thank you so much, Laraba! That’s wonderful to hear.
Lynne
Yay ! This looks and sounds fantastic. Today is the first day of Spring here in South Africa, so we are heading for warmer weather, and your salads are going to be divine. This Mediterranean Quinoa Salad I will be making for dinner tomorrow, can’t wait :-). Have a great day and give Cookie a big hug x
★★★★★
Kate
Oh boy, hope it turned out great for you!
Deborah @ The Harvest Kitchen
Love everything about this salad… and beautiful photos as usual!!!
Rebecca
Yum! I am transitioning to vegetarianism and your blog came up in my search for vegetarian recipes. This looks delicious, I might even add some chickpeas to the mix as well.
Kate
Thanks, Rebecca! I’m glad you found my blog! Chickpeas would be great in here, for sure.
Brittany
I love roasting veggies and tossing them into a salad. This mediterranean version sounds delish! :)
Tj's Mamma
I am soooo making this! Please continue to share your yummilicious recipes!
Kate
Will do! Thank you. :)
Jessica
My sister made this for us yesterday, but she added some jalapeño and spinach at the end – it was AMAZING. Thank you! Can’t wait to make it again.
★★★★★
Kate
Yay! Thanks for letting me know, Jessica.
laurasmess
Your mum sounds like an incredibly driven woman! I can imagine that it’d be pretty expensive to self-publish a book, too. The Yellow Table looks like a gorgeous volume, I had a flip through on Amazon and the laid-back, honest, generous style is inspiring. Love the recipe you sampled too. Yum!
Kate
Oh she is! Thanks, Laura!
Marnie
This is another C & K recipe that I have made and we have loved. Delicious! Thank you again!
Kate
Hooray! Thanks, Marnie!
Tara | Treble in the Kitchen
Love a good quinoa salad! Yum!
Winnie Anderson
Made this for dinner tonight. I didn’t have pine nuts so I used sesame seeds. It was fantastic. I love the light, fresh dressings on your salads Kate and this was no exception. Another winner.
Kate
Thank you very much, Winnie!
Kathy Mader
I ate almost the whole thing! Winner! Keeper! Thank you!
★★★★★
Kate
Hooray! Thanks, Kathy!
Michael
Grand slam with this one Kate for end of summer veggies. My wife and I just loved it!
★★★★★
Kate
Hooray!
Paula
Every vegetable in this recipe had just also arrived in our CSA box, so this was perfect, especially with heirloom tomatoes! Added a red pepper and chickpeas and it was incredible. Thank you!!!
Kate
How perfect! Your garden-fresh version with chickpeas sounds fantastic. Thanks, Paula!
ColayShan
Prepared this today. I enjoyed watching hubby go in on this one. The best thing I could’ve done was sign up for your newsletters. I’ll keep trying recipes and commenting.
Easy and delicious. I can’t wait to prepare breakfast
Kate
Thank you so much! Please keep your comments coming.
Anna
This looks delicious! I have couscous on hand– Can I substitute it for the quinoa?
Kate
Hi Anna! Sorry for the late response, but yes! You’ll just need to cook it according to the package.
Patricia
This was delicious! Absolutely delicious. I made this to take to work, and couldn’t wait for lunchtime. I’m already looking forward to making this again!
Kate
Thanks, Patricia! :)
Laura
Hi Kate, this looks delicious thanks for sharing your recipe!… I’m allergic to tomatoes, what could be a good substitute?
Kate
Hi Laura! I’d slice and roast a red bell pepper along with the other veggies.
Kateri
My mom gave me some tomatoes from her garden last weekend. I made your recipe with them. It was colorful and delicious.
http://www.tativivelavie.com/2015/09/96-jeudi-photos-7-en-7-extra.html
Kate
Lovely photos, Kateri! Thank you for sharing!
Rachel
I was skeptical about this recipe because it was so easy, but it was really refreshing and delicious! I ate leftovers for a few days and it was still good every time I had it.
I didn’t use pine nuts because they’re pretty expensive and the recipe only asked for a little bit but it could have definitely used a crunch. Do you have any recommendations for alternatives, Kate? Thanks!
★★★★
Kate
Glad you enjoyed it! Maybe sliced almonds would do?
Rachel
That’s what I was thinking, too. I’ll try that!
Sara
I can’t even remember if I’ve already left a comment for this wonderful dish lol. Just want to keep telling everyone how heavenly it is! Thank you Kate x
★★★★★
Kate
Yay, thanks Sara! :)
Alexa
Wow! Kate, I just made this on a whim and it is absolutely delicious. I was planning on serving it to my husband for dinner, but I’ve decided to save it for myself for lunches — it’s THAT good! :)
Kate
Yesss! Thanks, Alexa!
Kylie
Hi Kate! If I do not have basil leaves, will it result in a great disparity in taste?
Kate
Hi Kylie! The basil does add quite a bit, but I think it would still be lovely without. You could replace it with chopped fresh parsley, if that’s an option for you!
Pat Seery
Oh that was so delicious; using your recipe as inspiration just ate it for dinner. Didn’t have yellow squash but added green capsicum instead, also substituted the pine nuts with toasted flaked almonds, and used both kalamata olives and feta cheese. mmmmmmmmmm…
Happy Thanksgiving day America – greetings Kate from Australia.
Cheers, Pat
Kate
Thank you, Pat! Your version sounds great!
Sarah
It’s a 41degreeday here in Melbourne and I can’t wait to make this for dinner tonight. Only found your blog 5 days again and so far have made 3 of your recipes (& had leftovers on the alternate evening). Thank you!! I have told my friends about how great your blog is.
Kate
Thank you so much, Sarah! Delighted to hear that you found my blog and enjoy my recipes. Thank you for taking the time to say hello!
Nades
For this recipe, what is a serving size? Equal to 1 cup?
Devi
Loved this recipe! I ended up adding a little more quinoa, around 2cups cooked. I will be making this again! Thanks for a great recipe!!
★★★★★
Sophia
Hi Kate, thanks for this recipe, it sounds really good. If I want to take it with me to work but prepare it the night before, should I toss everything directly or take quinoa, vegetables and dressing seperately and toss before eating? Thank You!
Kate
The leftovers are great, so I would just mix them all together and pack for later!
Hunter S. Aikins
Thank you for the recipe. It didn’t take too long to prepare and cook. The fresh mint and basil added a nice touch. I thought a little onion would be a nice addition. Not sure if a yellow or red onion would work best.
★★★★★
Leanne
This came out delicious! Definitely adding it to my rotation, especially now that summer is rolling around for all of the squashes. I think I’ll double the amount of quinoa next time to stretch this dish a little further, and if the only problem is that there wasn’t enough of this dish then that’s a good problem!
★★★★★
Lauren
This is such a tasty dish! Relatively easy to prepare, and saves well for leftovers. I will agree with other reviewers that you might want to add some quinoa if you really want to stretch this into a few meals. My goal with any dish I make is to fill my husband and me up for dinner and have enough for us each to eat it for lunch or dinner again the next day. We came up just a tad short on this one. Or, if you’re the occasional meat eater like me, this would be a great side to grilled chicken or shrimp for 4+ plates.
★★★★★
Karen
Bright, summery and delicious! My husband ate so much of it that next time I might double the recipe. ;)
Rich
Thanks for sharing this. I made a vegan variant of it that turned out great. No mint, basil, feta or pine nuts, but I added spinach (chopped into ribbons) along with finely chopped marinated green and kalamata olives, pickled peppers and roasted garlic. I just filled up a container at the olive bar at the supermarket, so it was easy to get those ingredients
★★★★★
Troy
I just made this and it’s Delicious! Thanks for another amazing recipe.
★★★★★
Anna
Amazing! the lemon juice and feta really add so much! The ability to mix + match roasted veggies is great. Thank you!!
★★★★★
Kate
Thanks, Anna!
Brooke
Delicious. Glad we doubled it. Will quadruple it next time so we have more leftovers.
★★★★★
Kate
Thank you, Brooke!
Rach
Kate, this was absolutely delicious! This is the first vegetarian dish I’ve tried in a long while and it was a big hit with me and my husband. My only regret is that we didn’t make more! (we made a half portion). Thanks for posting this, and I’ll definitely check out more of your recipes.
★★★★★
Kate
Thanks, Rach! I’m so glad you enjoyed it, and hope you enjoy my other recipes just as much.
Bianca
This recipe is definitely a winner. Made it a number of times and it’s always a hit
★★★★
Sarah
Dear Kate
I love this salad and have leftovers. And I really need to know whether I can keep them fore 5 days, since I do not want to throw it away, but you said “up to 3 days” were okay, so I’m really uncertain.
Do you think I can still eat it without worries after 5 or 6 days?
I’ve kept it in the fridge and only opened the lid of the container to see whether everything is still ok
I really need your advice
Thank you, love your spirit:)
Loretta Huddleson
I am a whole food plant based eater which means no dairy or oil. This salad came out amazingly even after omitting the cheese and oil. I tossed the veggies in vegetable broth before roasting instead of oil. Have made this several times within the last 2 weeks. An absolute family favorite!
★★★★★
Kate
That’s excellent, Loretta! So happy your variation worked out well.
Erin
I couldn’t find any fresh mint or any good looking basil so I used dry. I measured 1/2 t. each, rubbed them in the palm of my hand, and added to the vegetables and quinoa before cooking and to the dressing; so in all I used 1.5 t. each. I sweated the eggplant for 45 minutes because my husband and daughter do not like it if it hasn’t been. Half of the dressing was plenty for us. I wish I had doubled this in order to have leftovers! I will make this again with fresh herbs when I can find them.
★★★★★
Kate
Sounds great, Erin! I’m so glad everyone enjoyed it.
Pam Barge
Kate, I love many of your recipes. However, this was not one of my favorites. I think it had too much olive oil and was lacking something though I couldn’t say what. I’m sorry. It just didn’t, in my humble opinion, rise to your usual standard. Maybe …. dates?
Kate
Sorry this one disappointed, Pam. Feel free to experiment with some sweeter add-ins.
Daniella
I added chopped apples and left out the pine nuts…for a but of sweet and crunch with the mint. I was marvelous.
Kate
Fresh, crisp apples sound like an excellent addition to this, Daniella. Thanks so much!
Kathryn
So tasty! I tried toasted pépites in place of pine nuts (allergies) and it was all delicious. Such a nice fresh taste to this recipe and it looks so colorful on the table!
Kate
Wonderful, Kathryn!
Marjorie Old
I added a can of garbanzo beans to make it a full meal. Delicious!
★★★★★
Kate
Awesome! Great tip, Marjorie.
Jeanne
This dish is amazing!! I made it twice in one week. I Brought it to a BBQ and and everyone’s loved it
Kate
Awesome! I’m glad it was a hit, Jeanne!
Molly
I had eggplant from a produce bin, and I’ve never loved, or even really liked, it. I was pretty confident, though, that if you used it and liked it, I would too, so I tried this recipe and – yes! – so good. Thank you for once again choosing a delicious recipe.
Kate
You’re welcome, Molly! I hope this one changed your mind a bit about the eggplant. :)
Linda
First time making this recipe- I could eat the whole bowl myself. Next time I will double it. I diced the vegetables into smaller than normal pieces and they taste like savory nuggets from the roasti
★★★★★
Kate
I’m so glad you liked it, Linda! I hope the next time goes just as well.
Mary Bishop
I made this for my family this evening. The only change I made was that I substituted toasted walnuts for the pine nuts as my husband doesn’t care for them. I did I add the feta too. This was absolutely delicious. The fresh mint and basil is a great addition. I will definitely be making again! Love your cookbook as well!
Dominique
Great recipe. I doubled the quinoa – I would suggest you update your posting if you can and change that measurement. I also doubled the tomatoes and the basil and mint. I left all other ingredients the same. I like having the feta on the side as a garnish – especially for my non-dairy friends. Delicious!
★★★★★
Kate
Thanks, Dominique! Glad your version turned out great.
Meg
Wow! This is really delicious. The only changes I made were to add the whole cherry tomatoes about 15 minutes before the vegetables were done roasting, and I omitted the feta. I also skipped the mint because I couldn’t find any that looked decent (at this time of year that seems unbelievable). I think next time I make it (and there will be next time very soon) I will try roasting a few garlic cloves for the dressing instead of using raw. Thanks for another amazing recipe!
★★★★★
Kate
That’s weird that none of the mint looked good! That’s too bad. I hope there are some better options for you next time you’re at the market. I’m glad it all still tasted great, though!
Carrie Ketting Olivier
Made it today for a family gathering. I didn’t have pine nuts or mint, and I used Apple cider vinegar instead of lemon juice. Fantastic recipe!
Winnie Anderson
Made this for dinner yesterday. OMG. Fabulous.
I didn’t have quinoa and didn’t feel like going to the store so I used bulgar.
My husband loved it and even went for seconds. I’ll definitely make this again.
★★★★★
Wendy
My teen sons announced their vegan status Jan 1, 2017. So, as an old dog learning new tricks, I turned to the Internet for recipes to replace my stable of memorized favorites.It started with your Veggie Chili, then on to your spectacularly easy Roasted Cauliflower Soup. At that point we ordered your cookbook. It has become our go-to source for reliably amazing recipes. You made our transition easy, and we are grateful!
Kate
I am happy the blog and cookbook are helpful for you, Wendy!
Samantha
This is simply amazing I love it so light yet so much flavor! I followed the recipe all the way with no alterations which I rarely do, and it is still so delicious!
Kate
Thank you! I’m happy you enjoyed it.
carol
I made a double recipe yesterday, serving both book group brunch and my adult family for dinner. It was a hit all around! beautiful color and layers of taste. The flavors seem to have bloomed in the batch that got to chill during the day. Definitely 5 stars!
★★★★★
Kate
Great! Quite the entertainer I would say. Thank you, Carol. I really appreciate it!
Sherry
Best summer veggie salad EVER!!!! This salad is seriously the BEST and so healthy. Even tastes great the second day. Thanks again for another great recipe. You’re my go to gal when I need inspiration.
★★★★★
Kate
Well, thank you Sherry!
Kelly G
I made this today and it’s SO good! I doubled it so it took some extra time to roast all of the veggies but definitely worth it! I doubled everything except the olive oil, I added about 5 Tbsp instead of 6-8 and it was plenty. Added the feta which put it over the top, YUM! I hadn’t thought of these ingredients for a quinoa salad, great idea :)
★★★★★
Kate
I’m glad you loved it!
Carole
I tried this today and it was delicious and very easy to make! Definitely a keeper for my Mediterranean diet! Thank you!
★★★★★
Kate
You’re welcome, Carole! Thanks for your review.
Judy
As a reader surfing for good recipes, I would much prefer to see comments by individuals who have actually tried the recipe. I want to know how the meal tastes, not how people think the meal will taste.
Kate
I’m sorry you are frustrated, Judy! I do encourage readers to share their experience and what they are excited to try.
Rebecca Poulos
I made this dish last night and have to say, I think it was fabulous. Not only did it look pretty but it was delicious. I made it for a houseguest who is vegan. But for me I put a bit of feta on top which really made it. The only thing I would do differently is maybe do about 1 1/2 cups of cooked quinoa. But then again I love quinoa.
Thanks for the great recipe!
Kate
Thank you for sharing, Rebecca!
Rebecca Poulos
I’ve already made in twice this week and served it to two friends who also loved it. Seriously one of my favorite recipes now. BTW the fresh herbs that I picked from my garden really made it. Would never have thought to pup mint and basil together. Brilliant!
Thanks so much.
Catherine
I made this with the addition of chickpeas for some added protein and it was so tasty!
★★★★★
Kate
Thank you for you sharing, Catherine!
Kim Mulligan
This was delightful– nature’s bounty in one beautiful and delicious bowl!
★★★★★
Kate
Thank you for your review, Kim!
Annika
Perfection! This is so good. I received some eggplants and summer squash in my veggie box a few days ago. Plus cherry tomatoes and leek. This was the perfect recipe to enjoy my veggies in. I roasted cherry tomatoes and leek with the rest of the veggies and it all came out absolutely delicious. I already had some leftover brown rice so I used that instead of the quinoa since I always try to use up what I already have so that it doesn’t go to waste. The lemon garlic vinaigrette is so simple but perfect on this incredible salad. I can’t wait to have more for lunch tomorrow. If it lasts that long… I’m going back for seconds now.
★★★★★
Alex
Thank you, Kate for sharing this recipe. It was absolutely delicious and quite simple to make. The left overs were even the nicer the next day after all flavours were absorbed.
I can certainly recommend tossing a few whole cherry tomatoes in the oven with the rest of veges near the end, it gives a nice rich flavour to the salad.
Hi-5 for all that you do!
★★★★★
Kate
Thank you, Alex!
Sonja
Hi, how many grams are in a serving? Thanks
★★★★
Kate
I’m not a metric expert, sorry!
Samantha
Loved this recipe! So flavorful!
★★★★★
Julia
This was delicious! I added some roasted asparagus and did a combination of fresh tomatoes / red bell pepper. I also added some fresh parsley. Perfect leftovers for lunch.
★★★★★
Annie
This was tasty! I made a cup of dried quinoa based on other reviewers and I’m glad that I did. It only made two large servings for us as a main dish. The mint was a nice touch! My husband who normally doesn’t like eggplants liked them in this recipe. To be repeated. Thank you!
★★★★★
Kate
You’re welcome, Annie! I’m glad you loved it. Thanks for your review.
Robyn
So, so, SO good. Made exactly as written except I subbed fresh parsley for mint. Very good flavor from the roasted veggies, and the garlic-lemon-olive oil emulsion was perfect!
★★★★★
Jan
This salad is one of my favorites after making it last weekend! The basil is a must and I left the garlic out of the dressing.
★★★★★
MacleanNash
This salad is SO delicious!
Ticks all of my boxes: comes together quick, delicious and nutritious!
Plus, its great for a weeknight meal or a dinner party/BBQ!
Thank you so much for another awesome recipe to add to the ol’ rolodex!
★★★★★
Francesca
This salad is simply perfect! And still tastes great the following day! Definitely one of my new favorites! Thanks so much!
Mariam
This was divine! Beautiful flavours. Thanks for a wonderful recipe :)
★★★★★
Kate
You’re welcome, Mariam! Thank you for your review.
Jan Wooden
Cookie, could you please pass on a message to Kate ? Please tell Kate
that she is brilliant and she has great taste in co-pilot. Also in making the Best recipes!!!
Kate
You’re so sweet, Jan! This made my morning. I’m delighted you are enjoying my recipes.
Lkatz
I had a similar salad at a restaurant in Danville and fell in love. That very night I scoured the web for something similar and found yours. I leave out the eggplant and mint, and it is identical to the one I had. I absolutely love this and have passed on the recipe to everyone who asks for it, which is everyone who has it eaten here in my home.
★★★★★
Emma
Would this work warm instead of cold? I’m thinking it would be nice as a warm salad with halloumi.
★★★★★
Kate
Hi! You could try it. Let me know what you think!
Emily J
I made this tonight to serve with some lemon and oregano chicken skewers. Everything was absolutely delicious! I love all the fresh herbs (I used heaps!) and the roasted veggies. It made for such a nice break from my usual side dishes. Thank you for sharing, Kate!
★★★★★
Kate
You’re welcome, Emily! Thank you for your review.
Connie
This recipe is amazing. Makes a great veggie main or a side with fish. So good warm or cold the next day. Definitely going into my meal rotation.
★★★★★
Kate
I’m delighted you love it, Connie. Thank you for your review!
Paige B
This recipe is in our normal rotation for vegan dinners – we love it! I actually have served it warm ever since the first time I made it and it really works well that way! I add more quinoa (1 cup uncooked) and do not add feta, but everything else I keep the same. We like to add more cherry tomatoes, too, as a personal preference :)
Thanks for all your yummy recipes, Kate!
★★★★★
Lesley
Great recipe to go with all the fresh vegetables that came in my CSA box (eggplant, summer squash, and zucchini). I modified the recipe a bit to go with the other herbs that I had and it was a delicious!
★★★★★
Kate
Thank you for sharing, Lesley!
Hannah
Wow this is gorgeous!! I’ve just made it for tonight’s dinner…………Hubbys not home for 30 minutes and I’m not sure if there will be much left!! Great recipe thank you!!
★★★★★
Kate
You’re welcome, Hannah!
Kristina
Very delicious! Even my boyfriend who apparently didn’t like either pumpkin or eggplant, loved it :)
★★★★★
Kate
Thank you for sharing, Kristina!
Teresa
Hi, Kate!
I have made this recipe over and over for several years. It is so delicious! The flavor combinations are perfect. I wanted a vegan version so I substituted kalamata olives for the feta cheese, as you suggested and that was great! Thank you for all of your amazing recipes!
★★★★★
Kate
That’s great! Thank you for sharing, Teresa.
Sarah
I really enjoyed this recipe and expect to make it over and over. I don’t have access to quinoa, so I substituted barley. I added a few more veggies: corn, onion, cucumber. I’ll put a little less lemon next time. A friend came over yesterday and she also loved it. This is one of my favorite websites to look for recipes now. Thanks!
★★★★★
Kate
Thank you for sharing how you made it, Sarah! I appreciate your review.
Diane
I would love it but my husband would not.. he doesn’t like eggplant or zuccinni or squash. Suggestions for other veggies?
Thinking of other veggiws i sould use….Peppers, broccoli, ???
Diane
Kate
Hi Diane, sure you could try it with those veggies. Let me know what you think!
Laurie
Love this dish! It will be one of our weekly go to recipes. Thanks SO much Cookie and Kate!
★★★★★
Kate
You’re welcome, Laurie!