Ratatouille Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 red pepper (s)
- 1 yellow pepper (s)
- 1 zucchini
- 1 eggplant (s)
- 6 tablespoon olive oil (lime oil)
- salt
- pepper
- 4 tablespoon vinegar (herb vinegar)
Print Recipe
Pin Recipe Instructions
- Wash and clean the vegetables and cut into small bite-sized pieces. Place on a baking sheet and distribute the olive oil on top. Season with salt and pepper.
- Cook in a preheated oven at 180 ° C for about 20 minutes. The vegetables should still be a little firm to the bite.
- Put the ratatouille in a bowl and mix with the herb vinegar. Season again with salt and pepper.
- Serve either warm or cold. Of course, the salad tastes a little more intense when pulled through.
- Goes well with grilled food in summer and all other Mediterranean dishes.
- Tip: If you don`t have lime oil, you can take simple olive oil and replace the vinegar with lemon juice.
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