Roast Ratatouille Salad

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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