30 minutes or less

What You’ll Need:

parchment paper

1 large (or 2 small) summer squash, any variety, quartered & sliced

1 purple/red onion, peeled & cut into eighths

1 pint mushrooms, any variety, halved or quartered

1 bunch asparagus, trimmed

1-2 Tbsp olive oil

salt & pepper to taste

1 pint cherry tomato

For the pesto:

.75oz fresh basil (about 1c)

1/4 c walnuts

1/4 olive oil

1 clove garlic

juice of 1 small lemon

1/8 tsp sea salt

1/2 c dry quinoa

Preheat oven to 375*

Line a baking sheet with parchment paper. Toss onion, zucchini, mushrooms & asparagus in olive oil, salt, pepper. Roast for 15 minutes.

While veggies roast, prepare pesto by combing ingredients in a food processor or high speed blender. Puree until smooth. Set aside.

Combine quinoa with 1 1/2 c lightly salted water in a small saucepan & cook according to package instructions.

Finally, add whole cherry tomatoes to roasting pan with existing veggies, and pop back in the oven for 10 minutes.

Serve roasted veggies over quinoa topped with pesto. Share with a friend!

Serves 2 as a main

**You could totally grill these! Keep veggie chunks larger; skewer onions, mushrooms & squash. Keep asparagus whole and place directly on the grill. Skewer tomatoes separately and sear for just a minute or two on each side