Roast Ratatouille Salad

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 7  tablespoons olive oil
• 1  lb eggplant
• 1  lb zucchini
• 6  shallots
• 4  plum tomatoes
• 2  red peppers
• 1⁄2 tablespoon red wine vinegar
• 1  garlic clove, minced
•  salt and pepper

Directions

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