I normally think of ratatouille as a winter food, but this new twist makes it great for a colourful summer meal.
My Private Note
Units: US | Metric
- 1Preheat the oven to 425°F or 220°C and lightly oil two large trays.
- 2Top and tail the eggplant and slice it lengthways into six slices.
- 3Halve the unpeeled shallots and the plum tomatoes.
- 4Quarter and de-seed the peppers.
- 5Lay out the eggplant on one tray.
- 6Also put the peppers and shallots-- skin side up-- on the tray.
- 7On the other tray, lay out the zucchini slices and tomatoes, cut side up.
- 8Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
- 9Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
- 10When you take out the tray, you can peel the peppers if desired.
- 11Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
- 12The skins should now slide off.
- 13Get a glass serving bowl and lay the eggplant slices in the bottom.
- 14Season with salt and pepper and add the courgettes.
- 15Season again.
- 16Scrape the tomatoes and shallots out of their skins.
- 17Slice the peppers and then combine all three to make the last layer.
- 18Now drain the juices from the tomato baking tray into a bowl.
- 19Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
- 20Pour over the salad and let cool before serving.
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Nutritional Facts for Roast Ratatouille Salad
Serving Size: 1 (404 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 303.6
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 3.4 g
- Cholesterol 0.0 mg
- Sodium 22.1 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 7.0 g
- Sugars 8.7 g
- Protein 4.4 g