This 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 Summer Salad
Author: Dianne Wenz
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
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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/
