This fabulous veggie laden dish makes a perfect side for any grilled or roasted entree. And there's a easy technique for cooking perfect quinoa, every time!
Calories: 195 kcal
herbes de Provence
freshly ground black pepper
halved (I like to use the small heirlooms in a variety of colors.)
cut into 2-inch pieces
halved and cut into 1/2-inch slices
medium bell peppers
cut into 2-inch pieces, or use 8-10 of the small mini peppers
medium sweet yellow onion
halved and cut in small wedges
extra virgin olive oil
finely grated zest of 1 lemon
(1 recipe of perfect cooked quinoa)
Zoe's Copycat Dressing'
see this recipe*
Preheat oven to 450˚F.
Combine herbes de Provence, salt and pepper in a small bowl. Stir to combine.
Place several thickness of paper towels on a plate and top with tomatoes. Allow to drain while preparing rest of salad.
Line 2 sheet pans with parchment paper extending over the edges.
Combine zucchini, peppers and onions on prepared sheet pan. Drizzle with 2 tablespoons olive oil. Sprinkle with 2/3 of the herb/salt mixture. Toss it with a spatula to coat veggies with oil and spices.
Place eggplant on the second prepared sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1/3 of the herb/salt mixture. Toss to coat eggplant with oil and spices.
Place both pans in preheated oven and roast for 10 minutes. Remove from oven and stir gently. Return both pans to oven and cook for another 10 minutes. Remove pepper/onion pan and set aside to cool. Stir pan with eggplant and return to the oven for another 10 minutes. Set aside.
Combine cooked quinoa and roasted veggies in a large bowl. Add lemon zest and tomatoes. Drizzle with about 2 tablespoons of the dressing and stir gently. Serve and enjoy. Pass extra dressing at the table.
Roasted Ratatouille Quinoa Salad
Amount Per Serving
Calories from Fat 18
% Daily Value*
Vitamin A 950IU19%
Vitamin C 40.3mg49%
* Percent Daily Values are based on a 2000 calorie diet.