INGREDIENTS
6
Bell peppers, small
1
Eggplant, small firm
1/2 cup
Flat-leaf parsley, fresh leaves
4 cloves
Garlic
1/4 cup
Mint, fresh leaves
2
Plum tomatoes
1
Red onion
1
Zucchini, small to medium firm
2 cups
Chicken or vegetable stock
1 cup
Quinoa
1
Chile pepper, fresh
1
Salt and freshly ground black pepper
1 cup
Feta or ricotta salata cheese
3 tablespoons EVOO, plus extra for drizzling