Roasted Vegetable & Quinoa Stuffed Peppers | Hungry Girl

Ingredients

• 2 zucchini, stem ends removed, halved lengthwise
• 1 red onion, sliced into rounds with rings intact
• 1/2 eggplant, stem end removed, cut into 1/2-inch-thick slices
• 2 tbsp. balsamic vinegar
• 1 tsp. olive oil
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/2 cup uncooked quinoa
• 1/2 cup chopped fresh basil
• 1 tsp. chopped garlic
• 1 cup crumbled reduced-fat/light feta cheese
• 6 large red bell peppers (look for peppers that sit flat when stem sides are up)