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Ingredients
| olive oil: 7 Tbl |
| eggplants: 1 lb |
| zucchini squash: 1 lb |
| shallot onions: 6 |
| plum tomatoes: 4 |
| red bell pepper: 2 peppers |
| red wine vinegar: 1/2 Tbl |
| garlic: 1 clove (minced) |
| salt |
| black pepper |
Roast Ratatouille Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 425°F or 220°C and lightly oil two large trays.
- Top and tail the eggplant and slice it lengthways into six slices.
- Halve the unpeeled shallots and the plum tomatoes.
- Quarter and de-seed the peppers.
- Lay out the eggplant on one tray.
- Also put the peppers and shallots-- skin side up-- on the tray.
- On the other tray, lay out the zucchini slices and tomatoes, cut side up.
- Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
- Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
- When you take out the tray, you can peel the peppers if desired.
- Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
- The skins should now slide off.
- Get a glass serving bowl and lay the eggplant slices in the bottom.
- Season with salt and pepper and add the courgettes.
- Season again.
- Scrape the tomatoes and shallots out of their skins.
- Slice the peppers and then combine all three to make the last layer.
- Now drain the juices from the tomato baking tray into a bowl.
- Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
- Pour over the salad and let cool before serving.