Roast Ratatouille Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 7 tablespoons olive oil
• 1 lb eggplant
• 1 lb zucchini
• 6 shallots
• 4 plum tomatoes
• 2 red peppers
• 1/2 tablespoon red wine vinegar
• 1 garlic clove, minced
• salt and pepper

Recipe

• 1 preheat the oven to 425°f or 220°c and lightly oil two large trays.
• 2 top and tail the eggplant and slice it lengthways into six slices.
• 3 halve the unpeeled shallots and the plum tomatoes.
• 4 quarter and de-seed the peppers.
• 5 lay out the eggplant on one tray.
• 6 also put the peppers and shallots-- skin side up-- on the tray.
• 7 on the other tray, lay out the zucchini slices and tomatoes, cut side up.
• 8 use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
• 9 bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
• 10 when you take out the tray, you can peel the peppers if desired.
• 11 either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
• 12 the skins should now slide off.
• 13 get a glass serving bowl and lay the eggplant slices in the bottom.
• 14 season with salt and pepper and add the courgettes.
• 15 season again.
• 16 scrape the tomatoes and shallots out of their skins.
• 17 slice the peppers and then combine all three to make the last layer.
• 18 now drain the juices from the tomato baking tray into a bowl.
• 19 add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
• 20 pour over the salad and let cool before serving.