Why You’ll Love This Recipe
This salad is not only visually appealing with its array of colorful vegetables, but it’s also packed with nutrients and flavors. The roasting process enhances the natural sweetness of the vegetables, and the balsamic vinegar ties everything together with a touch of acidity. It’s light, fresh, and perfect as a side dish or even a light main course. Whether served warm or chilled, it’s a versatile and delicious addition to any meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 red onion, thinly sliced
- 2 tomatoes, diced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- Fresh basil leaves, for garnish
directions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Prepare the Vegetables
In a large bowl, combine eggplant, zucchini, bell pepper, red onion, and tomatoes. Drizzle with olive oil and add minced garlic, dried oregano, salt, and pepper. Toss the vegetables to coat them evenly with the oil and seasonings.
Step 3: Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Step 4: Cool the Vegetables
Once the vegetables are roasted, remove them from the oven and let them cool slightly.
Step 5: Combine and Dress
Transfer the roasted vegetables to a serving bowl. Drizzle with balsamic vinegar and gently toss to combine.
Step 6: Garnish and Serve
Garnish the salad with fresh basil leaves before serving.
Servings and timing
This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Add cheese: You can sprinkle some crumbled feta or goat cheese over the salad for added creaminess.
- Spicy version: Add a pinch of red pepper flakes for a little heat.
- Additional herbs: Feel free to experiment with other herbs like thyme or rosemary for a different flavor profile.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad can be enjoyed cold or at room temperature, but it doesn’t need to be reheated.
FAQs
Can I use frozen vegetables for this recipe?
While fresh vegetables yield the best flavor and texture, you can use frozen vegetables in a pinch. Just be sure to thaw and drain them thoroughly before roasting to avoid excess moisture.
How can I make this salad spicier?
If you enjoy a bit of heat, you can add red pepper flakes, or even a diced jalapeño, to the vegetables before roasting. For extra spice, try sprinkling chili powder or smoked paprika for depth of flavor.
Can I add protein to this salad?
Yes! You can add grilled chicken, roasted chickpeas, or even some grilled halloumi for a protein-packed version of this Mediterranean salad.
Can I prepare this salad in advance?
Absolutely! You can roast the vegetables a day ahead and store them in the refrigerator. Just drizzle with balsamic vinegar and garnish with fresh basil right before serving.
Is this salad gluten-free?
Yes, this Mediterranean Ratatouille Salad is naturally gluten-free. It’s a perfect option for those following a gluten-free diet.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but it still makes a great cold salad for leftovers.
Can I add other vegetables to this salad?
Definitely! You can add other Mediterranean vegetables like roasted carrots, eggplant, or even olives to customize the salad to your taste.
Do I need to peel the vegetables before roasting?
Peeling is optional for most of the vegetables. For example, you can leave the skin on the eggplant and zucchini to preserve texture and nutrients, but if you prefer, you can peel them.
Can I serve this salad warm?
Yes, this salad can be served warm or at room temperature. However, it’s also very refreshing when served cold, making it perfect for warm weather.
Conclusion
This Mediterranean Ratatouille Salad is a colorful and flavorful dish that will quickly become a favorite. It’s fresh, healthy, and packed with Mediterranean flavors. Whether you’re serving it as a side dish or a light meal, it’s sure to delight everyone at the table. Enjoy the perfect balance of sweetness, acidity, and earthiness with this easy-to-make salad!
Mediterranean Ratatouille Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Description
This Mediterranean Ratatouille Salad is a refreshing dish made with roasted eggplant, zucchini, bell pepper, onion, and tomatoes, seasoned with olive oil, garlic, and herbs, then drizzled with balsamic vinegar for a tangy finish. Topped with fresh basil, it’s perfect for warm weather or any occasion!
Ingredients
For the Salad:
1 medium eggplant, diced
1 zucchini, diced
1 yellow bell pepper, diced
1 red onion, thinly sliced
2 tomatoes, diced
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons balsamic vinegar
Fresh basil leaves, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, combine eggplant, zucchini, bell pepper, red onion, and tomatoes. Drizzle with olive oil and add minced garlic, dried oregano, salt, and pepper. Toss to coat evenly.
- Roast the Vegetables: Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and caramelized.
- Cool the Vegetables: Remove from the oven and let them cool slightly.
- Combine and Dress: Transfer the roasted vegetables to a serving bowl, drizzle with balsamic vinegar, and toss gently to combine.
- Garnish and Serve: Garnish with fresh basil leaves before serving.
Notes
Cheese Option: Add crumbled feta or goat cheese for creaminess.
Spicy Version: Add red pepper flakes or a diced jalapeño for extra heat.
Herb Variations: Experiment with thyme or rosemary for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: undefined
