
Ratatouille Salad
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- Serves 4
- Cooks in 50 mins (20m prep + 30m cook)
- Difficulty: easy
- Tastes:
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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.Preheat the oven to 400°F.
- 2.In a large bowl, toss the eggplant, zucchini, bell peppers, onion, and garlic with the olive oil, salt, and black pepper.
- 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.In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and extra-virgin olive oil to make the vinaigrette.
- 5.In a large bowl, toss the roasted vegetables with the tomatoes and vinaigrette.
- 6.Garnish with fresh basil and serve.
lightbulb_outline Tips
- Feel free to add other vegetables to the mix, such as mushrooms or yellow squash.
- This salad can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.