Ratatouille is a French side dish located with Mediterranean vegetables. I decided to turn this healthy side into a salad with grilled vegetables and quinoa with this Grilled Ratatouille Salad recipe. This gluten-free and vegan recipe is perfect for a weeknight summer dinner or weekend lunch. I am actually serving this alongside grilled steaks this Memorial Day weekend. It’s three of my favorite things: healthy, flavorful and beautiful!
Grilled Ratatouille Salad
2 red bell pepper, seeded and thinly sliced
2 yellow bell pepper, seeded and thinly sliced
2 baby zucchini, thinly sliced
1 small eggplant, peeled and thinly sliced
1/2 small red onion, thinly sliced
2 cups balsamic vinaigrette, divided
4 cups arugula
1 cup cooked quinoa
Crumbled goat cheese, chopped fresh basil (optional)
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300F to 350F).
2. In a resalable bag combine peppers, zucchini, eggplant, and onion. Drizzle vegetables with 11/2 cups balsamic vinaigrette; seal and marinate in the refrigerate 10 minutes up to 4 hours.
3. Remove vegetables from marinade. On a lightly greased vegetable grill rack or on aluminum foil grill vegetables 5 to 7 minutes or until tender, turning occasionally. Remove from grill and let stand 10 minutes.
4. In a large bowl, combine arugula, quinoa, and grilled vegetables, tossing gently. Top with remaining vinaigrette and garnish with goat cheese and basil, if desired.