Mediterranean Grilled Halibut with Roasted Veggies and Quinoa
Prep 20 min · Cook 25 min · Serves 5 · medium
Free on iPhone
A delicious and nutritious Mediterranean-inspired dinner featuring tender halibut, roasted seasonal vegetables, and fluffy quinoa, all drizzled with a zesty lemon-olive oil dressing.
Ingredients
- 2 1/2 lbs halibut fillets, fresh or frozen
- 3 cups zucchini, chopped
- 2 cups eggplant, cubed
- 1 1/2 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
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
Meanwhile, rinse the quinoa and cook according to package instructions. Fluff with a fork.
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