Roasted Ratatouille Summer Salad
Author: 
Yield: 4 servings
 
Ingredients
  • 1 medium-size eggplant, cubed
  • 1 medium-size zucchini, cubed
  • 1 medium-size 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
Instructions
  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. In large bowl, toss the eggplant, zucchini, summer squash, bell pepper, and tomatoes, together with the garlic, olive oil, sea salt, pepper, and dried spices.
  3. Lay the veggies out flat on the baking sheet. Cook for about 30 minutes, or until soft and golden brown, flipping them at about the halfway point.
  4. While the vegetables are cooking, bring the balsamic vinegar to a boil in a small pot. Lower the heat to a simmer, and continue cooking until it reduces to about ¼ cup, about 15 minutes.
  5. To serve, divide the lettuce leaves among 4 bowls or plates. Top with the vegetables, and drizzle a tablespoon or so of balsamic reduction onto each salad. Top with the basil leaves.
Notes
Recipe reprinted with permission from Summer Salads: 15 Favorite Salad Recipes from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Purchase your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/
Recipe by Chic Vegan at https://www.chicvegan.com/roasted-ratatouille-summer-salad/