1-Making this salad is a breeze, starting with simple steps that bring out the best in each ingredient. Begin by preheating your oven to 425°F (220°C) and lining two large baking sheets with parchment paper, as roasting adds a wonderful depth to the veggies. This method keeps things easy for busy cooks while ensuring tender, flavorful results.

2-First, place the diced eggplant, zucchini, and yellow squash on the baking sheets. Drizzle with some of the olive oil and toss to coat, then season with salt and pepper before roasting for 25 to 30 minutes until softened and lightly browned.

3-While the veggies roast, rinse the quinoa and combine it with water in a small saucepan. Bring to a boil, cover, and simmer for about 15 minutes until the water is absorbed, then let it steam for 5 minutes before fluffing with a fork.

4-Detailed Cooking Steps: Next, toast the almonds or pine nuts in a skillet over medium heat until lightly golden and fragrant, and let them cool. In a large bowl, whisk together the lemon juice and minced garlic, then slowly whisk in the remaining olive oil to create a simple dressing.

5-Add the halved grape tomatoes, cooked quinoa, chopped basil, chopped mint, roasted vegetables, and toasted nuts to the bowl. Stir gently to combine, seasoning with extra salt, pepper, and lemon juice as needed. Finally, mix in the crumbled feta cheese and serve at room temperature.