Roast Ratatouille Salad
Savor the flavors of late summer with this vibrant Roast Ratatouille Salad, a delightful medley of roasted vegetables complemented by crisp salad greens and a tangy balsamic dressing. Featuring caramelized eggplant, zucchini, bell peppers, juicy cherry tomatoes, and red onion, all roasted to perfection with garlic and fresh thyme, this dish brings out the best in seasonal produce. Topped with optional crumbled feta cheese and fresh basil, it’s a versatile recipe that can be enjoyed as a light lunch, a colorful side dish, or a wholesome main course. Ready in under 50 minutes and packed with nutrients, this warm roasted vegetable salad is a celebration of Mediterranean flavors, perfect for any occasion. Keywords: "roast ratatouille salad," "roasted vegetable salad," "Mediterranean salad," "healthy side dish," "easy salad recipe."
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 250 grams Cherry tomatoes
- 1 medium Red onion
- 4 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 3 small Garlic cloves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Mixed salad greens
- 50 grams Crumbled feta cheese (optional)
- 10 grams Fresh basil leaves
Instructions
Preheat the oven to 200°C (400°F).
Cut the eggplant, zucchini, red bell pepper, and yellow bell pepper into bite-sized chunks and place them on a large baking sheet.
Halve the cherry tomatoes and add them to the baking sheet.
Peel and slice the red onion into thin wedges and add it to the baking sheet.
Peel and mince the garlic cloves.
Drizzle the vegetables with 3 tablespoons of olive oil and sprinkle with minced garlic, fresh thyme, salt, and black pepper. Toss everything thoroughly to coat the vegetables evenly.
Spread the vegetables out in an even layer and roast in the preheated oven for 25 minutes, tossing halfway through to ensure even cooking.
While the vegetables are roasting, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil and balsamic vinegar in a small bowl.
Once the vegetables are tender and slightly caramelized, remove them from the oven and allow them to cool for 5–10 minutes.
In a large serving bowl, place the mixed salad greens.
Top the salad greens with the roasted vegetables.
Drizzle the dressing over the top and gently toss to combine.
Optionally, sprinkle the salad with crumbled feta cheese and garnish with fresh basil leaves for extra flavor.
Serve immediately or at room temperature. Enjoy!
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 53.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3755 mg | 80% | |
*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.
