3 red peppers, deseeded and sliced
2 zucchini, halved and then cut into thick sticks
1 small pumpkin, peeled and chopped
1 tbsp garlic infused oil
1 tbsp olive oil, plus extra for drizzling
½ tsp sugar
6 tomatoes, quartered
1 red chili, deseeded and finely sliced
small handful chopped flat-leaf parsley
Heat oven to 200C/180C fan/gas 6 and put the kettle on.
Put the red peppers, pumpkin and zucchini in a roasting tray with the garlic oil, olive oil, sugar and some seasoning.
Roast them in the oven for 20 mins, then add the tomatoes and sliced chili.
Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
Meanwhile, in a separate bowl add the quinoa, and pour over 200-250ml boiling water until just covered.
Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
Remove the vegetables from the oven and stir in the quinoa.
Divide the quinoa between 4 plates, top with some chopped parsley and a drizzle of olive oil.
Recipe adapted from: Good Food