Years ago, when I first heard the word “ratatouille”, I thought it was some sort of weird meat dish. I knew it was French food, and the French aren’t exactly known for their vegan cuisine. When I finally discovered that it was a vegetable dish, I couldn’t get enough.
Ratatouille is a French stewed vegetable dish that originated in Nice. It’s traditionally made with tomatoes, onions, zucchini, eggplant, bell peppers, and garlic, along with herbs such as marjoram, basil, and thyme, or a mix of herbs like herbes de Provence.
I first started making a roasted ratatouille salad about 7 or 8 years ago after seeing a recipe on a blog called Organically Me, (or was it Organically Yours?) which is now long gone. It’s a salad I like to make in the summer, when eggplant, zucchini, and yellow squash are at their peak ripeness. My recipe is based on my memory of the one I found online all those years ago.
It may seem counter intuitive to turn the oven on in the hot summer months, but it’s worth it for this dish. Roasting the vegetables does something magical, bringing out flavors you wouldn’t be able to get with any other cooking method.
Roasted Ratatouille Salad makes the most of summer’s vegetable bounty. Eggplant, zucchini, yellow summer squash, and tomatoes are tossed in herbs, roasted to delicious perfection, and then drizzled with a balsamic vinegar reduction. If you’d like to add a little extra oomph to your salad, add a cup or so of white beans.
Roasted Ratatouille Salad
Celebrate summer with Roasted Ratatouille Salad! This dish is loaded with some of the best seasonal product, such as summer squash, zucchini, and tomatoes.
- 1 medium-sized eggplant, cubed
- 1 medium-sized zucchini,cubed
- 1 medium-sized summer squash, cubed
- 1 red bell pepper, chopped
- 1 pint cherry tomatoes
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¾ cup balsamic vinegar
- 1 head of butter lettuce, cleaned and leaves coarsely chopped
- 1 tablespoon fresh basil leaves, sliced
Preheat your oven to 375° and line a baking sheet with parchment paper.
In large bowl, toss the eggplant, zucchini, summer squash, bell pepper, and tomatoes together with the olive oil, garlic, dried spices, salt, and pepper.
Lay the veggies out flat on the baking sheet, and cook for about 30 minutes, flipping them once, or until soft and golden brown.
While the vegetables are cooking, bring the balsamic vinegar to a boil in small pot. Reduce heat to a simmer, and continue cooking for about 15 minutes. It should reduce down to about ¼ cup.
To serve, divide the lettuce leaves among four bowls or plates. Top with the vegetables and drizzle a tablespoon or so of balsamic reduction onto each salad. Top with the sliced basil leaves.
If you enjoyed this Roasted Ratatouille Salad, you might also like:
- Roasted Carrots with Green Goddess Dressing
- Roasted Cauliflower Salad with Creamy Coleslaw Dressing
- Kale Caesar Salad with Cider Carrots
- Garlicky Roasted Vegetables with Lemony Tahini Drizzle