Slice the aubergine, courgette and peppers (and the onlions too) and on 175C roast them in the oven (in a roasting dish) for 25 -30 minutes. Add a little bit of olive oil.
Rinse the quinoa. In a saucepan, bring quinoa and about 400ml water to a boil. Reduce heat to low, cover and simmer until tender, about 15 minutes. Set aside.
In the meantime, chop the carrot into match stick size pieces.
When the vegetables are done (al dente, and not too soft!) add everything into a mixing bowl and combine well. Season with the herbs, salt and pepper and fresh ginger. (I sometimes just grate the ginger with a Parmesan grater.)