Summer Harvest Roast Ratatouille Salad: Colorful Vegan Delight

Roast Ratatouille Salad 🥗

Overview:

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: 303.6

Description:

Ratatouille, a classic winter comfort dish, gets a vibrant makeover in this Roast Ratatouille Salad. Bursting with summer colors and flavors, this recipe transforms the traditional into a delightful, healthy, and vegan-friendly salad. Perfect for those looking for a low-protein, low-cholesterol option that doesn’t compromise on taste or satisfaction. Let’s dive into this colorful culinary adventure!

Ingredients:

Instructions:

1. Preheat and Prep:

   • Preheat your oven to 425°F (220°C) and lightly oil two large baking trays.

2. Prepare the Veggies:

   • Begin by topping and tailing the eggplant, then slicing it lengthways into six slices.
   • Halve the unpeeled shallots and plum tomatoes.
   • Quarter and de-seed the red bell peppers.

3. Roasting:

   • On one baking tray, lay out the eggplant slices.
   • Place the red bell peppers and shallots (skin side up) on the same tray.
   • On the second tray, arrange the zucchini slices and plum tomatoes (cut side up).
   • Use a pastry brush to lightly coat all the exposed surfaces of the veggies with a drizzle of olive oil.

4. Into the Oven:

   • Bake the trays, with the eggplant tray on the higher shelf, for approximately 25 minutes or until all the veggies are tender and cooked.

5. Peeling Peppers (Optional):

   • If desired, once you remove the tray from the oven, peel the skins off the peppers.
   • You can do this by either covering them with cling film or placing them in a paper bag for about 10 minutes to sweat. The skins should then easily slide off.

6. Layering the Salad:

   • In a glass serving bowl, create layers starting with the eggplant slices at the bottom.
   • Season the eggplant layer with salt and pepper.
   • Add the zucchini slices on top and season again.
   • Remove the tomatoes and shallots from their skins, then add them as the next layer.
   • Finally, slice the roasted red bell peppers and combine them with the other veggies to create the top layer.

7. Dressing:

   • In a separate bowl, combine the juices from the tomato baking tray with red wine vinegar, crushed garlic, a pinch of salt, and the remaining olive oil.
   • Whisk the dressing until well combined.

8. Bringing It Together:

   • Pour the dressing over the layered salad, ensuring it’s evenly distributed.
   • Allow the salad to cool slightly before serving to allow the flavors to meld together.

Serving Suggestions:

This Roast Ratatouille Salad is a versatile dish that can be enjoyed warm or at room temperature. It makes for a satisfying main course for a light lunch or a delightful side dish for a summer barbecue. Consider garnishing with fresh herbs like basil or parsley for an extra burst of flavor.

Nutritional Information:

• Calories: 303.6 per serving
• Total Fat: 24.4g
  • Saturated Fat: 3.4g
• Cholesterol: 0mg
• Sodium: 22.1mg
• Carbohydrates: 21.6g
  • Fiber: 7.1g
  • Sugar: 8.8g
• Protein: 4.5g

Recipe Notes:

• Feel free to customize this salad with your favorite seasonal veggies or herbs.
• This dish can be made ahead of time and stored in the refrigerator for a day or two, allowing the flavors to deepen.
• Serve with crusty bread or a side of quinoa for a more substantial meal.

Now, you’re ready to enjoy a taste of summer with this Roast Ratatouille Salad! Bursting with colors, flavors, and wholesome goodness, it’s a perfect addition to your healthy eating repertoire. Bon appétit! 🌿🍅🍆