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Roasted Ratatouille Salad from above square

Roasted Ratatouille Salad

Dianne
Celebrate summer with Roasted Ratatouille Salad! This dish is loaded with some of the best seasonal produce, such as summer squash, zucchini, and tomatoes. 
Prep Time 10 mins
Cook Time 30 mins
Course Salad
Cuisine French
Servings 4 servings
Calories 125 kcal

Ingredients
  

  • 1 medium-sized eggplant diced
  • 1 medium-sized zucchini diced
  • 1 medium-sized summer squash diced
  • 1 red bell pepper diced
  • 1 pint cherry tomatoes
  • 1 clove garlic minced
  • 1 tablespoon neutral-flavored 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 or Bibb lettcue leaned and leaves coarsely chopped
  • 1 tablespoon fresh basil leaves, sliced

Instructions
 

  • 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.

Nutrition

Calories: 125kcal