Fig, Delicata, Eggplant, Quinoa, Baked Chopped

December 26, 2014

152

The hint of figgy sweetness sets this savory Baked Chopped apart. Not fig season, sub dried Cranberries for a similar result. Baked Chopped can be assembled ahead of time and baked right before you serve. I serve Baked Chopped often for parties for just that reason. They are hearty but always veggie forward, but satisfying for any meat lover.

Baking Sheets Ingredients: I used 2 sheets so that the ingredients would not be crowded and they would caramelize.
2 Delicata Squash, seeded and Chopped
4 ripe, fresh Figs, Quartered
3 Canno di Torro Peppers or 1 Bell Pepper, Red or Orange, seeded and Chopped
1 small Globe Eggplant or Japanese Eggplant, Chopped.
3 Spring Onions or 1 medium Red or Brown Onion, Chopped
1 cup Chopped Green Beans
1 teaspoon Kosher or Sea Salt
1 Tablespoon Olive Oil

Bowl Ingredients:
1 can Garbanzo Beans, drained and rinsed
2 cups cooked Quinoa
1 15 oz. can Tomato Sauce or 2 cups homemade
1 15 oz. can diced Tomatoes, slightly drained
1/2 cup Plain Greek Yogurt. I use 0% Fage
3 oz. Grated Cheddar Cheese, divided
2 oz. mild Goat Cheese, divided
1 cup Chopped Kale
1 teaspoon Cinnamon
1 teaspoon Vanilla
2 Tablespoons Balsamic Vinegar
1 teaspoon Smoked Paprika

Baking Sheet Ingredient Prep: Chop’em and Drop’em as directed onto a Baking Sheet coated with non-stick spray. Sprinkle with Olive Oil and Salt. Roast for 15 minutes, then turn veggies and roast for...
See the full directions on my site

Nutritions

Calories
769

Sodium
1418mg
59% DV

Fat
19g
30% DV

Protein
33g
66% DV

Carbs
116g
39% DV

Fiber
23g
92% DV