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Ratatouille salad is a delicious and healthy dish that is easy to prepare. This salad is a great way to enjoy the flavours of traditional ratatouille without the time-consuming preparation of the stew. Here is a simple recipe that you can try out today:
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions:
- Preheat the oven to 400°F.
- In a large bowl, toss the eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, garlic, olive oil, balsamic vinegar, salt, and pepper.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast the vegetables in the oven for 25-30 minutes, or until tender and lightly browned.
- Remove the vegetables from the oven and cool to room temperature.
- Once the vegetables have cooled, transfer them to a large bowl and toss with the chopped parsley and basil.
- Serve the ratatouille salad as a side dish or a light lunch.
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RATATOUILLE SALAD
Indulge in the vibrant and healthy Ratatouille salad, bursting with the goodness of seasonal vegetables and zesty dressing.
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 2 fresh basil, chopped
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, garlic, olive oil, balsamic vinegar, salt, and pepper.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast the vegetables in the oven for 25-30 minutes, or until tender and lightly browned.
- Remove the vegetables from the oven and cool to room temperature.
- Once the vegetables have cooled, transfer them to a large bowl and toss with the chopped parsley and basil.
- Serve the ratatouille salad as a side dish or a light lunch.
