Quinoa Salad with Roasted Vegetables

dried quinoa, cooked (cook according to package instructions using chicken broth instead of water)

Chicken broth

olive oil

small eggplant cut into small cubes (about 1/2 inch cubes)

Salt, to sprinkle over eggplant

Freshly ground black pepper

zucchini, cut into small cubes

yellow squash, cut into small cubes

garlic cloves, minced

red bell pepper, cut into small cubes

red onion, diced fine

good quality balsamic vinegar (I used The Olive Tap Aceto Balsamico di Modena)

marinated sun-dried tomatoes, julienned

fresh basil chiffonade (leaves rolled tightly and sliced into thin strips)