INGREDIENTS
2 cups
Carrot
1
Garlic clove
1
Red bell pepper
1 3/4 cups
Yellow squash
3 1/2 cups
Zucchini
1 1/2 cups
Quinoa
1/4 tsp
Black pepper
1/4 cup
Balsamic blend seasoned rice vinegar
1
Cooking spray
2 tsp
Olive oil
1 cup
Feta cheese, reduced-fat
3 cups
Water