Ratatouille Salad
Bring the vibrant tastes of Provence to your table with this Ratatouille Salad, a fresh and colorful twist on the classic French dish. Packed with roasted eggplant, zucchini, yellow squash, red bell pepper, and cherry tomatoes, this salad boasts a delightful medley of caramelized vegetables infused with the warmth of garlic and a sweet-tangy balsamic vinaigrette. Light, yet deeply flavorful, it’s finished with an aromatic blend of fresh basil and parsley for an herby kick. Perfect as a versatile side dish, light lunch, or plant-forward main, this easy ratatouille salad can be served warm, chilled, or at room temperature, making it an ideal choice for potlucks, picnics, or simple weeknight meals. Ready in just 40 minutes, it’s a wholesome vegetarian recipe that’s equal parts healthy and satisfying.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 medium Red bell pepper
- 1.5 cups Cherry tomatoes
- 0.5 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh basil leaves
- 0.25 cup Fresh parsley
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 large Garlic clove
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Dice the eggplant, zucchini, and yellow squash into 1/2-inch cubes. Slice the red bell pepper into strips, halve the cherry tomatoes, and slice the red onion into thin wedges.
In a large mixing bowl, combine the eggplant, zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, then season with salt and black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables roast, prepare the vinaigrette. In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, honey, and the minced garlic clove until well combined.
Once the vegetables have finished roasting, transfer them to a large serving bowl. Allow to cool slightly, about 5 minutes.
Roughly chop the fresh basil leaves and parsley. Add the herbs to the roasted vegetables and pour the vinaigrette over the top.
Gently toss everything together until the vegetables are evenly coated in the dressing and herbs.
Serve warm, at room temperature, or chilled as desired. Garnish with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 48.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
