Quinoa with Italian Summer Vegetables

1 large purple eggplant
4 small summer squash
1 large zucchini
2 cans diced tomatoes with basil and garlic
3 small onions
3 cloves garlic
4 small sweet peppers
1.5 cups uncooked quinoa
2 c. chicken broth
6 slices ultra thin provolone
1/4 c. parmesan cheese

You could serve half portions with a salad for a lighter meal.

Sauté onions, peppers, and garlic in olive oil with Italian spices to taste (basil, oregano, for example). Set aside when done. In a large pot, add tomatoes, drained, and other vegetables. Add about 1/4 c. water or tomato liquid and cook vegetables on medium heat, stirring until tender but not soggy. Drain well, and set aside. Cook quinoa in broth. In a large casserole dish, layer quinoa, onions mixture, vegetables, cheese slices, quinoa, onions mixture, and vegetables. Sprinkle parmesan cheese on top.

Serving Size: Makes 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SOSIREGIME.