The recipe for this summer salad is inspired by one of my all time favorite summer dishes – Alice Water’s ratatouille. When summer rolls around, I begin to make it on repeat. Using the same vegetables of the season, this bowl is instead infused with subtle moroccan spices, crunchy toasted almonds, sweet chopped dates, and a tangy herb dressing (aka it’s completely addictive).
If you thought batch cooking roasted veggies was only a winter thing, think again. It’s still perfect for the summer – we’re about more than just raw veggies and it makes for an incredibly easy Sunday meal prep. The key here is to spread the veggies out and give them some room on a large baking sheet so they don’t steam. You can easily kick up the protein by adding chickpeas to the veggies while roasting or topping the bowl with a soft boiled egg – my fav! Cauli rice would also be great in place of quinoa here.
Enjoy as a bowl like pictured or toss all the veggies, quinoa, almonds, and herbs together for an easily storable/transportable #notsaddesklunch. Drizzle with lots of the herb sauce (which I realized I must be obsessed with because it is very similar to this one) and serve with seasonal greens.