Preheat oven to 395F.
Dice eggplant and zucchinis, add them into a bowl with a large drizzle of olive oil, salt and pepper. Mix them until evenly coated and toss on a foil-lined baking sheet. Roast in oven for about 20 minutes, until golden brown.
While doing that, slice tomatoes in two (if cherry tomatoes or dice if you are using regular tomatoes) and dice cucumber.
Prepare the vinaigrette by mixing the olive oil, lemon juice, minced garlic and vinegar together. Add salt and pepper.
Mix together the tomatoes, cucumber and vinaigrette. Reserve in the fridge.
Cook the quinoa as instructed on the packaging or for about 12 minutes (you don’t want it to be mushy, it should still be a little crunchy).
Once quinoa and roasted veggies are cooked, let everything cool down.
Mix quinoa with tomatoes and cucumber. Adjust seasoning if needed.
At the last minute add the roasted veggies and feta (if you had them to early, the roasted veggies will drink the vinaigrette and won’t be as good).
Decorate with pomegranate seeds if you want.
For extra yumminess (I forgot it at the time I took the picture) drizzle with balsamic glaze.