Roast Ratatouille Salad Recipes

Steps:

• Heat a charcoal or gas grill to high.
• Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside.
• Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper. Brush the cut side of the ciabatta with canola and season with salt and pepper.
• Place the zucchini, squash and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes. Transfer the cut vegetables to a cutting board. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more. Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
• Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes. Flip and grill 1 minute more. Transfer to the cutting board with the vegetables.
• Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes. Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing. Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve immediately.

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

Steps:

• Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
• Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
• Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
• Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
• Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
• Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
• Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
• Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F.
• Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
• Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
• Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

Steps:

• Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
• Cook pasta according to package directions.
• Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
• Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

Steps:

• Preheat the oven to 425°F or 220°C and lightly oil two large trays.
• Top and tail the eggplant and slice it lengthways into six slices.
• Halve the unpeeled shallots and the plum tomatoes.
• Quarter and de-seed the peppers.
• Lay out the eggplant on one tray.
• Also put the peppers and shallots-- skin side up-- on the tray.
• On the other tray, lay out the zucchini slices and tomatoes, cut side up.
• Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
• Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
• When you take out the tray, you can peel the peppers if desired.
• Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
• The skins should now slide off.
• Get a glass serving bowl and lay the eggplant slices in the bottom.
• Season with salt and pepper and add the courgettes.
• Season again.
• Scrape the tomatoes and shallots out of their skins.
• Slice the peppers and then combine all three to make the last layer.
• Now drain the juices from the tomato baking tray into a bowl.
• Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
• Pour over the salad and let cool before serving.