Ratatouille Salad

Name: Ratatouille Salad
Yield: Serves 4
Ingredients: 50 g pine nuts, toasted; 3 tbsp extra virgin olive oil; 4 cloves garlic, sliced thinly; 400 g sweet cherry tomatoes; 5 g picked rosemary leaves; 5 g picked thyme leaves; 25 g picked basil leaves; sea salt and freshly ground black pepper; 1 quantity Balsamic Reduction; 1 tsp chilli flakes (optional); 1 medium aubergine, sliced into rounds; 1 red pepper, deseeded and cut into wide strips; 1 courgette, sliced on the bias; 1 red onion, cut into eighths

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

This is a true celebration of the end of summer and the beginning of autumn. I like to add a handful or three of Croutons to soak up the dressing.

Ingredients

1 medium aubergine, sliced into rounds
1 courgette, sliced on the bias
1 red pepper, deseeded and cut into wide strips

Vegan
Autumn
Summer
Gluten-free
September

Method

Preheat the oven to 210°C/190°C fan. Put the aubergine, courgette, red pepper and onion into a large roasting tray and toss in the olive oil and a teaspoon of salt. Slide the tray onto the top shelf of the oven and set a timer for 35 minutes.

Meanwhile, toast the