This is a delicious and easy meal that you can put together in no time!  The best part is you’ll most likely have a lot of these ingredients already in your kitchen.  Feel free to add or sub any of the vegetables for your families favorites, it’s so low calorie that you can’t go wrong!

You can find sun dried tomatoes at most Trader Joes or Whole Foods Markets.  We like to get the ones that are dried, the ones that come in a jar have a higher calorie and fat count because they sit in oil.

Cook Time:  30 Min.  •  Serves: 4  •  Calories: 401 •  Total Fat: 9 grams  •  Protein: 17 grams

The Italian Dressing really gives the vegetables a nice smokey flavor once they’ve came out of the oven.

INGREDIENTS:

For the Roasted Vegetables:

• 1 carrot
• 1 medium eggplant
• 1 medium zucchini
• 2 cups broccoli
• 2 cup cauliflower
• ½ red onion
• 8 garlic cloves
• 3 tablespoons fat free Italian Dressing
• 1 tablespoon Italian Seasoning
• 1 teaspoon Olive Oil
• Salt and Pepper to taste

For the Quinoa Pilaf:

• 1 cup dry quinoa
• ½ cup wild rice
• 2 cups vegetable broth
• 1 medium white onion
• 3 cloves garlic
• 2 tsp olive oil
• 1/4 cup shredded Parmesan cheese
• 1 tbsp sun-dried tomatoes
• 1 tbsp dried basil
• salt and pepper to taste

INSTRUCTIONS:

For the Roasted Vegetables:

1. Preheat the oven to 350F
2. Cut the eggplant, zucchini, carrot, and onion into bite sized pieces.
3. Cut the broccoli and cauliflower into small florets.
4. Smash and peel the garlic, then chop roughly.
5. Drizzle the olive oil into a large casserole dish and add the veggies, them add in the Italian dressing, seasoning, and salt and pepper.
6. Mix gently so that there’s an even coat of the dressing over the veggies.
7. Place in the oven and bake for about 20-25 minutes, stir only once half way through so the bottoms do not burn.

For the Quinoa Pilaf:

1. Finely dice onion and cook until translucent in bottom of large saucepan with olive oil and cloves of garlic, either diced or crushed.
2. Add 2 cups of broth and bring to a boil.
3. Add well-rinsed quinoa and wild rice, basil, sun-dried tomato, and salt and pepper to taste.
4. Cover and reduce to a simmer for 25 minutes or until the quinoa and rice is cooked and the water is nearly gone. In the last 5 minutes, carefully mix in the Parmesan.
5. Remove from heat, fluff, and serve.
6. Plate with Quinoa Pilaf first and then top with the vegetables when you’re ready to serve.

ENJOY!

Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!

[Related: Be sure to check out ThinDish.com for more healthy dining and healthy restaurant options in your area]

Gluten Free Low Fat Low Sodium  Vegetarian

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