Ingredients:

  • 1 lb baby Yukon Gold potatoes, halved
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 1 large red bell pepper, deseeded and cut into 1.5-inch squares
  • 1 medium zucchini, sliced into 1/2-inch half-moons
  • 1 red onion, cut into 1-inch wedges
  • 15 oz canned chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups cooked quinoa
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp balsamic glaze

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty extra-large rimmed baking sheet inside to preheat.
  2. In a large bowl, toss the potatoes, carrots, and onions with 2 tablespoons of olive oil and half the sea salt.
  3. Carefully spread the root vegetables onto the hot, parchment-lined baking sheet and roast for 15 minutes.
  4. While root vegetables roast, toss the zucchini, bell peppers, and chickpeas in the remaining oil, oregano, paprika, salt, and pepper.
  5. Add the remaining vegetable mixture to the baking sheet. Return to the oven and roast for an additional 20 minutes until edges are charred and potatoes are tender.
  6. Serve the roasted vegetables over cooked quinoa. Top with crumbled feta, fresh parsley, and a drizzle of balsamic glaze.