Balsamic Grilled Summer Vegetables with Basil Quinoa Salad

INGREDIENTS

1/4 cup

balsamic vinegar

3 tbsp

olive oil

2 cloves

garlic minced

salt and pepper

small italian eggplant (about 2 cups when cut into big cubes)

small zucchini (about 2 cups when cut into big cubes)

1/2

small red onion (1/4 of a large red onion)

3/4 cup

cherry tomatoes

sprigs fresh thyme, leaves stripped

2 cups

water

1 cup

quinoa

1/4 cup

basil leaves loosely packed, chopped