5 ripe plum tomatoes (peeled and cored)
2 zucchinis (stem and ends removed), cut on an angle into 1/2-inch slices
2 eggplants (stem and ends removed), cut on an angle into 1/2-inch slices
1 red pepper (cored), cut lengthwise into strips 2 inches wide and 1/2 inch thick
1 green pepper (cored), cut lengthwise into strips 2 inches wide and 1/2 inch thick
6 to 10 cloves garlic (sliced)
At least 1/2 cup olive oil
Salt to taste
Pepper to taste
Sprigs of fresh thyme
A sprinkling of cayenne or chopped jalapeño (optional)
1 cup quinoa
2 cups water
1/4 cup pine nuts