These Mediterranean stuffed tomatoes and portobello mushrooms belong to every good BBQ. You could also grill the quinoa stuffed vegetables in the oven, though.
Rinse quinoa to remove bitterness and cook according to instructions on package. (I usually add 1.5 parts water to 1 part quinoa to get nice fluffy quinoa.)
Roast pine nuts in a pan without any oil until golden brown.
Slice off stem ends of the tomatoes and scoop out pulp. Finely chop the pulp. Break off stems of mushrooms.
Preheat the oven to 180 °C ( 360 °F).
Heat some oil in pan. Add garlic and shallots and cook until translucent. Then add zucchini and roast gently from all sides. Finally add chopped tomato pulp and let simmer for a few minutes on medium heat.
Remove pan from stove. Add quinoa, pine nuts, dried tomatoes and basil and mix to combine.
Season with lemon juice, herbs, salt & pepper to taste.
Fill tomatoes and mushrooms with the stuffing and place in a baking dish (or a veggie pan, if grilling) and spread out any stuffing leftovers around the vegetables.
If making in the oven, broil for 5-10 minutes on the upper rack.
If grilling, make sure it's under indirect heat and grill for 5-10 minutes.