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RATATOUILLE SALAD

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

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

Method
 

  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.