I love roasted vegetables. They're a great appetizer, especially when drizzled with balsamic vinegar. But if you mix them with quinoa and crumble some feta cheese over the top, you have the protein needed to make it a proper meal! Like my other last-minute recipes this year, this uses mostly ingredients that are readily available without any special Passover certification. This recipe is gluten free and non-gebrochts. It can be made vegan by skipping the optional feta cheese but I like the flavor that feta brings to the meal. The feta is just crumbled on top at the end, so if you are serving both vegans and non-vegans, you can simply hold the feta aside and let people add it if they want. Ingredients 1 cup quinoa (measured before cooking) 1 zucchini or other small squash (yellow squash, baby eggplant), sliced lengthwise into strips 1 bell pepper, sliced into strips (red, yellow, orange or green) asparagus, with bottoms cut off thin carrots, peeled (if they are thicker ones, slice t...