There’s something magical about summer produce, don’t you think? Today, as part of our month of salads, we’re sharing a recipe featuring the most colorful vegetables this season has to offer. Jodi Moreno, author of More with Less, shows how to make it…

Rainbow Garden Salad
From Jodi Moreno’s More with Less

If you come to my house in the summer, chances are that I will serve you this easy-to-throw-together salad. It is a weekly standby in the summer when my garden, the farm stand and the supermarkets are overflowing with eggplant, tomatoes and zucchini. Simply roasted with some olive oil, all in the same pan, the flavors represent the best of the summer season.

Recipe: Rainbow Garden Salad
Serves 4

You’ll need:

For the roasted vegetables:
2 large Japanese eggplants (the long, thin variety), cubed
2 medium zucchinis, cubed
1 pint cherry tomatoes, sliced in half
Drizzle of extra virgin olive oil
Sea salt
Freshly ground black pepper

For the quinoa:
1 cup quinoa, rinsed
2 cups water
Sea salt
3 tbsp extra virgin olive oil
1 tbsp champagne or white wine vinegar
Freshly ground black pepper

To serve:
2 large handfuls of arugula

To roast the vegetables, preheat the oven to 400F. Line a large baking sheet with parchment paper and put the veggies on it. Drizzle the olive oil over the veggies and season with salt and pepper. Roast for 30 to 40 minutes, or until all of the veggies are tender and caramelized.

To make the quinoa, put the quinoa and water in a medium saucepan with a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes. Once the quinoa is done cooking, remove the lid, fluff with a fork and allow to cool. When the quinoa is cooled to your liking, toss it with the olive oil and vinegar, and season with salt and pepper.

In a large serving bowl, first add the arugula, then the quinoa and finish with the veggies on top. I like to arrange the veggies each in a row, to look like a rainbow.

Thank you so much, Jodi! Your cookbook is beautiful.

P.S. More recipes, including the best chopped salad and a tomato and ricotta tart.

(From More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno © 2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Thanks to Franny Eremin for helping with this series.)

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