Name: 6 Ancient Recipes Translated For Modern Cooks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup ancient grains blend (quinoa, amaranth, spelt); 2 cups vegetable broth; 1 large eggplant, diced; 1 red bell pepper, chopped; 1 yellow squash, sliced; 1 zucchini, sliced; 1 onion, diced; 3 garlic cloves, minced; 1 tsp dried oregano; 1 tsp ground cumin; Salt and pepper to taste; Olive oil for cooking; Crumbled feta cheese for garnish; Fresh parsley, chopped, for garnish

Instructions

In a large skillet, heat some olive oil over medium heat. Add the diced eggplant and cook until browned and softened, about 5-7 minutes.
Push the eggplant to one side of the skillet and add a bit more olive oil. Saute the chopped onion and garlic until fragrant, about 2-3 minutes.
Stir in the red bell pepper, yellow squash, and zucchini. Cook until the vegetables are slightly tender but still retain some crunch, about 5-7 minutes.
Sprinkle the dried oregano, ground cumin, salt, and pepper over the vegetables. Mix well to coat evenly.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for another 5 minutes to allow the flavors to meld together.
Meanwhile, prepare the ancient grains blend according to the package instructions. Once cooked, fluff the grains with a fork and set aside.
Once the vegetable mixture is ready, spoon a generous serving of the ancient grains onto a plate. Top with the savory vegetable medley.
Garnish with crumbled feta cheese and fresh parsley for a burst of flavor and color.
Serve your modern take on this ancient recipe hot and savor the blend of wholesome grains, vibrant vegetables, and aromatic spices.

Ingredients

Instructions

Nutrition Facts