Home » Ratatouille salad

Ratatouille salad

by Khoni
Ratatouille salad

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:

  1. Preheat the oven to 400°F.
  2. In a large bowl, toss the eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, garlic, olive oil, balsamic vinegar, salt, and pepper.
  3. Spread the vegetables out in a single layer on a baking sheet.
  4. Roast the vegetables in the oven for 25-30 minutes, or until tender and lightly browned.
  5. Remove the vegetables from the oven and cool to room temperature.
  6. Once the vegetables have cooled, transfer them to a large bowl and toss with the chopped parsley and basil.
  7. Serve the ratatouille salad as a side dish or a light lunch.

Ratatouille salad

Related

RATATOUILLE SALAD

Indulge in the vibrant and healthy Ratatouille salad, bursting with the goodness of seasonal vegetables and zesty dressing.
Prep Time 20 minutes
Cook Time 30 minutes
Course Salad
Cuisine French

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.
Keyword RATATOUILLE SALAD

You may also like