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5 from 7 votes

Roasted Ratatouille Quinoa Salad

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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Salad
Cuisine: French
Servings: 8
Calories: 195kcal
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 ½-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*
US Customary - Metric

Instructions

  • 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 ⅔ 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 ⅓ 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.

Notes

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

Nutrition

Calories: 195kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Sodium: 157mg | Potassium: 452mg | Fiber: 6g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 40.3mg | Calcium: 34mg | Iron: 2.4mg