Alison Lewis

Follow Ingredients, Inc. on Facebook

Follow Ingredients, Inc. on Twitter

Follow Ingredients, Inc. on Pinterest

Subscribe to Ingredients, Inc. through your RSS reader.

Follow Ingredients, Inc. by email.


Privacy Policy

As Seen On...

My Sponsors

cool kitchen gadgets wholesale from


sept cover reduced jpg july cover extra small copy



Click here to see all archives




Manage your shopping list and search for recipes from across the web at

Grilled Ratatouille Salad

May 18, 2015

Grilled Ratatouille Salad

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

Prep: 20 minutes
Cook: 7 minutes
Yield: 4 servings
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
1 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.


Leave a comment | 4 Comments »


Recent Posts

Kale Salad

Kale Pasta Salad

I started getting together my Thanksgiving recipes, and put this Kale Pasta Salad on the list. It’s a cold salad (I know), but it pairs well with the holiday turkey. This has become one of our favorites with grilled meats

Continue reading...

Broccoli Raab

How Do We Make Food Decisions? Seductive Nutrition

We hear about “Mindless Eating” often, and I speak about it often during my health and nutrition presentations. I was so glad to find out about Dr. Wansink, an expert in the psychology of food. In his book, “Mindless Eating, Dr. Wansink

Continue reading...

IMG_6039.jpg squash saute with type 2

Summer Squash and Kale Sauté: Summer Side Dish

It’s summer squash season, and now is the perfect time to prepare healthy side dishes using summer squash. This Summer Squash-Kale Sauté is one of our favorite side dishes, and it’s a breeze to make. Serve it with grilled fish,

Continue reading...

IMG_5285_edited-4.jpg reduced cropped kale

Kale Slaw

I am such a huge fan of kale. It’s truly so versatile and filled with so many health benefits. Check out my recent article on MindBodyGreen on the “Top 10 Health Benefits of Eating Kale”. Spicy Kale Slaw was on

Continue reading...

Healthy and Flavorful Stuffed Baked Potatoes

Sometime it feels like sides dishes get left out, and people ask me all the time for side dish ideas. These Stuffed Potatoes are low-fat and easy to make. The touch of Greek Yogurt and Gruyere add great flavor and

Continue reading...

Perfect Thanksgiving Side Dish-Simple Roasted Asparagus

Whether I am having Thanksgiving dinner or just a weeknight meal, I like to prepare asparagus by simply roasting it in the oven. It comes out crisp-tender, and the flavors intensify perfectly. Be sure to cover the baking pan with

Continue reading...