French ratatouille salad
Everyone knows the French classic, ratatouille. This time though, not in it's warm version but a salad version. Make sure you roast the vegetables long enough so that they develop a bruin tinge which makes this salad even more delicious.
What do you need
This is enough for four portions. The recipe is from Sla | Organic Salad Bar
- 2 zucchini's
- 2 eggplants
- 2 capsicums
- 3 red onions
- 6 cloves of garlic
- 100 ml olive oil
- 1 1/2 tsp salt
- black pepper
- 1 tbsp dried oregano
- 2 large tomatoes
- 2 bunches of basil
- juice from 2 lemons
- 2 tbsp water
- 150ml olive oil
- 200gr rucola
This is how you make it
Pre-heat the oven to 180 degrees. Slice the eggplant lengthwise in four and then cut into pieces of about 2cm. Slice the zucchinis into 1 1/2 cm slices. Cut the capsicums in half and slice into strips about 3 cm wide. Peel the onions and slice lengthwise through the middle. Press the garlic cloves until flat with the side of a cooking knife.
Place the vegetables onto a baking tray (on baking paper) and sprinkle with olive oil. Sprinkle one teaspoon of salt, a pinch of pepper and dried oregano over the vegetables and toss well. Roast the vegetables for 25 to 35 minutes in the middle of a heated oven and turn them over half way through cooking time.
Slice the tomatoes through the middle (widthwise) and then into wedges. Puree the basil, lemon juice, water, 1/2 teaspoon salt, pinch of pepper and the rest of the olive oil with a staafmixer until a thick dressing. Toss the rucola onto a plate and arrange the vegetables ontop and finish with dressing. This salad is best eten lukewarm