Ingredients:

  • For the Roasted Vegetables:
    • 1 medium zucchini, sliced
    • 1 medium bell pepper, diced
    • 1 medium eggplant, cubed
    • 1 tablespoon olive oil
    • Salt and pepper, to taste
    • 1 teaspoon dried oregano
  • For the Grains:
    • 1 cup quinoa (or couscous, farro, or rice)
    • 2 cups water or vegetable broth
    • Pinch of salt
  • For the Protein:
    • 1 can (15 oz) chickpeas, drained and rinsed (or use grilled chicken, tofu, or another protein of choice)
    • 1 tablespoon olive oil
    • 1/2 teaspoon paprika
    • Salt and pepper, to taste
  • For the Dressing:
    • 3 tablespoons tahini
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 1 teaspoon maple syrup (optional, for sweetness)
    • Water to thin out dressing, as needed
    • Salt and pepper, to taste

Instructions:

  1. Roast the Vegetables:
    • Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, and eggplant with olive oil, salt, pepper, and oregano. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
  2. Cook the Grains:
    • While the vegetables roast, cook the quinoa (or your choice of grain) according to package instructions, using water or vegetable broth for added flavor. Fluff with a fork once done.
  3. Prepare the Protein:
    • In a small pan, heat olive oil over medium heat. Add chickpeas (or your choice of protein) and cook for 5-7 minutes until crispy and golden, tossing with paprika, salt, and pepper.
  4. Make the Dressing:
    • In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (if using), and a pinch of salt and pepper. Add water a little at a time to reach your desired consistency.
  5. Assemble the Bowl:
    • In a bowl, layer the quinoa, roasted vegetables, and crispy chickpeas. Drizzle the tahini dressing over the top and serve with an optional sprinkle of fresh herbs, like parsley or cilantro.

Why This Recipe Works Using Component Cooking:

This End of Summer Roasted Vegetable Bowl uses component cooking by preparing each part separately—roasting the vegetables, cooking the grains, and crisping the protein—allowing each component to be cooked to its ideal texture and flavor. Once all components are ready, you can easily assemble them into a customizable and satisfying bowl. The tahini dressing ties everything together, making it a vibrant, healthy dish perfect for late summer dining.