Mediterranean Grilled Halibut with Roasted Veggies and Quinoa

Ingredients

• 2.5 lbs halibut fillets, fresh or frozen
• 3 cups zucchini, chopped
• 2 cups eggplant, cubed
• 1.5 cups cherry tomatoes, halved
• 2 cups quinoa, dry
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp oregano, dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the chopped zucchini, cubed eggplant, and halved cherry tomatoes with 2 tbsp of olive oil, garlic, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   Meanwhile, rinse the quinoa and cook according to package instructions. Fluff with a fork.