Ingredients
Serves 4-62/3 cup olive oil
2 garlic cloves, crushed
2 tbsp oregano, finely chopped
2 tbsp marjoram, chopped
2 tbsp mint, chopped
1 small red chilli, finely chopped
Salt and pepper
2 bunches asparagus, trimmed and cut into 3
200g small mushrooms
2 zucchini, cut on the diagonal into 1cm thick slices
3 finger eggplants, cut the same as zucchini
200gr green beans, topped and tailed and cut in half
1 red and 1 yellow capsicum, cored and sliced into slices about the same thickness as the beans
1 cup quinoa (available from specilaty food stores)
2 cups vegetable stock
Method
Combine all ingredients except the vegetables, quinoa and stock. Divide in half and set one half aside. Put the other half into a large bowl and add all the vegetables, tossing well to combine.
Using a char grill or barbeque, cook the vegetables in batches until they are tender (about 5-7 minutes). Return to the bowl.
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 2 cups water, bring to a boil, cover and simmer for 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let stand for 10 minutes. Fluff with fork and let cool. Add to roasted vegies.
To the remaining mixture, add 1/3 cup of red wine vinegar, mix well and pour over the warm vegies.
Serve immediately as a warm salad, or chill until required and serve cold.