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
