First of all, it's simple peasy. Second, it's solid. Furthermore, third, it's shockingly delightful!
I've discussed eating the rainbow previously, and why having a combination of various foods grown from the ground is essential for your eating regimen, and this is an ideal case of one of those suppers. We have an assortment of vegetables, which implies we're getting a cluster of various nutrients and minerals.
And we should simply hurl everything in a bowl, toss it on a sheet dish and meal away!
Ingredients :
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon each of salt & pepper
- 1 package button mushrooms sliced
- 2 medium zucchinis quartered and chopped into 1" pieces
- 2 carrots quarter and chopped
- 2 red bell peppers chopped
- 1 large shallot or red onion chopped
- 2 packages tempeh (8 oz)
- 3 - 4 cups cooked quinoa
- Preheat oven to 425ºF. Line a baking sheet with parchment and set aside.
- Whisk together the vinegar, oil and spices.
- Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.
- Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.
- Remove from oven and divide evenly between containers. Add quinoa into each container (1/2 - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.