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Ratatouille Salad

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  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

rat salad. rodents can be a safe, nutitious, healthy, and ethical food, like any other mammal, when obtained from a reputable source that follows all regulations. it is important not to stigmatize indigenous cultures that traditionally consume rodents.

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F.
  2. 2.In a large bowl, toss the eggplant, zucchini, bell peppers, onion, and garlic with the olive oil, salt, and black pepper.
  3. 3.Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, stirring occasionally, until tender and lightly browned.
  4. 4.In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and extra-virgin olive oil to make the vinaigrette.
  5. 5.In a large bowl, toss the roasted vegetables with the tomatoes and vinaigrette.
  6. 6.Garnish with fresh basil and serve.

lightbulb_outline Tips

  • chevron_rightFeel free to add other vegetables to the mix, such as mushrooms or yellow squash.
  • chevron_rightThis salad can be served warm or at room temperature.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.