4 peppers, deseeded and roughly chopped
1 large courgette, roughly chopped
1 aubergine, roughly chopped
1 fennel bulb, cut into thin wedges
2 tbsp olive oil
2 tbsp fresh chopped thyme
200g quinoa (any colour), rinsed
500ml vegetable stock
2 garlic cloves, crushed
3 tbsp fresh chopped parsley
40g pine nuts, toasted
Salt and freshly ground pepper
Preheat the oven to 200 C / gas mark 6.
On a large roasting tin, in a single layer place the peppers, courgette, aubergine, and fennel. Drizzle the oil over and sprinkle with thyme leaves. Season with salt and pepper and mix to cover. Bake in a preheated oven for 30-40 minutes until tender and lightly charred.
Put the quinoa into a saucepan with the stock and crushed garlic. Bring to the boil and simmer for 12 minutes. Remove from the heat, cover and keep aside for 5-7 minutes. Fluff up with the fork to separate the grains.
In a large bowl, mix the vegetables with quinoa. Sprinkle with fresh parsley leaves and pine nuts.