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+ servings
5 from 6 votes
Roasted Ratatouille Quinoa Salad
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
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!
Course: Salad
Cuisine: French
Servings: 8
Calories: 195 kcal
Author: Chris Scheuer
Ingredients
  • 2 teaspoons herbes de Provence
  • ½ teaspoon kosher salt
  • ½ freshly ground black pepper
  • 2 cups cherry tomatoes halved (I like to use the small heirlooms in a variety of colors.)
  • 1 medium eggplant cut into 2-inch pieces
  • 2 medium zucchini halved and cut into 1/2-inch slices
  • 2 medium bell peppers cut into 2-inch pieces, or use 8-10 of the small mini peppers
  • 1 medium sweet yellow onion halved and cut in small wedges
  • 3 tablespoons extra virgin olive oil
  • finely grated zest of 1 lemon
  • 6 cups cooked quinoa (1 recipe of perfect cooked quinoa)
  • Zoe's Copycat Dressing' see this recipe*
Instructions
  1. Preheat oven to 450˚F.
  2. Combine herbes de Provence, salt and pepper in a small bowl. Stir to combine.
  3. Place several thickness of paper towels on a plate and top with tomatoes. Allow to drain while preparing rest of salad.
  4. Line 2 sheet pans with parchment paper extending over the edges.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Recipe Notes

Nutritional information below does not include the Zoey's Copycat Dressing

Nutrition Facts
Roasted Ratatouille Quinoa Salad
Amount Per Serving
Calories 195 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 157mg7%
Potassium 452mg13%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
Vitamin A 950IU19%
Vitamin C 40.3mg49%
Calcium 34mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.