Mediterranean Quinoa and Orzo Salad

2 C. Uncooked Quinoa
1 C, Uncooked Orzo
1 large Eggplant, sliced
3 medium Zucchini, sliced
3 mediun Yellow Squash, sliced
4 large cloves of Garlic
Salt and Pepper
Olive Oil
Balsamic Vinegar
2 large Tomatoes, diced
2 medium Onions, diced
2 C. Olives, diced
1/4 C. chopped fresh Basil
Balsamic Vinaigrette (recipe follows)

Cook the Quinoa and Orzo from package instructions.  Set aside to cool
Pre-heat oven to 375.
Place the Eggplant, Zucchini and Yellow Squash flat on a baking sheet. May need 2 so that they aren't touching.  Sprinkle with salt and pepper, a little Balsamic Vinegar and Olive Oil, making sure each piece gets some Olive Oil.
Cut the Garlic cloves in half without peeling. Put them cut side up in aluminum foil, sprinkle with salt and pepper, a drizzle of olive oil and seal the foil.
Place the veggies and garlic in the oven for about 25-30 minutes.  The veggies should be soft and slightly brown. Cool and set aside.

Place the Tomatoes, Onions and Olives in a large bowl.  Once everything is cool add the remaining ingredients except for the roasted Garlic.

Toss will the Balsamic Vinaigrette and Basil.  Chill and serve.

Balsamic Vinaigrette:

1/4 C.  Balsamic Vinegar
3/4 C.  Olive Oil
The roasted Garlic Cloves from the previous recipe
1 T. Dijon Mustard
1 T. Honey
1 tsp. Italian Seasoning

In a food processor add the Vinegar, Roasted Garlic, Dijon, Honey and Italian Seasoning.  Pulse a few times first, and then leaving the processor running, slowly add the Olive Oil.  Once added, season to taste with salt and pepper.