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    You are in: Home / Recipes / Roast Ratatouille Salad Recipe
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    Roast Ratatouille Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sackville's Note:

    I normally think of ratatouille as a winter food, but this new twist makes it great for a colourful summer meal.

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    Units: US | Metric


    1. 1
      Preheat the oven to 425°F or 220°C and lightly oil two large trays.
    2. 2
      Top and tail the eggplant and slice it lengthways into six slices.
    3. 3
      Halve the unpeeled shallots and the plum tomatoes.
    4. 4
      Quarter and de-seed the peppers.
    5. 5
      Lay out the eggplant on one tray.
    6. 6
      Also put the peppers and shallots-- skin side up-- on the tray.
    7. 7
      On the other tray, lay out the zucchini slices and tomatoes, cut side up.
    8. 8
      Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
    9. 9
      Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
    10. 10
      When you take out the tray, you can peel the peppers if desired.
    11. 11
      Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
    12. 12
      The skins should now slide off.
    13. 13
      Get a glass serving bowl and lay the eggplant slices in the bottom.
    14. 14
      Season with salt and pepper and add the courgettes.
    15. 15
      Season again.
    16. 16
      Scrape the tomatoes and shallots out of their skins.
    17. 17
      Slice the peppers and then combine all three to make the last layer.
    18. 18
      Now drain the juices from the tomato baking tray into a bowl.
    19. 19
      Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
    20. 20
      Pour over the salad and let cool before serving.

    Ratings & Reviews:

    • on September 16, 2007


      I love roasted vegetables and came up with a recipe similar to this one. I roasted some garlic too but instead of making a cold salad with it, I finished it off as a hot ratatouille. I mashed three cloves of the roasted garlic in some of the liquid from the vegetables, then add the vegetables and simmered for 5 minutes to get a more traditional consistency. I never peel the eggplant either. Good to see no instruction to peel it - or salt it! I'll give the salad a go.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2005


      Excellent recipe. I did make a few changes, though. I added 4 cloves of unpeeled garlic to the veggies and when they finished roasting I peeled the garlic. Also I served it a little differently, I mashed all the veggies with a potato masher so that all the veggies blended together and all the flavors mingled. For the dressing I mixed the juice of one lemon with a tablespoon of balsamic vinegar and a tablespoon of olive oil.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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