Roasted ratatouille salad

Cooking Salads Roasted ratatouille salad

Detailed step-by-step description of how to cook the dish "Roasted ratatouille salad". Try it by all means

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the lined tray. Drizzle over 2 teaspoons of oil. Season with salt and pepper. Roast in oven for 40 minutes or until tender.
  2. Meanwhile, combine the zucchini, eggplant, capsicum and remaining oil in a roasting pan. Season with salt and pepper. Roast for 30 minutes or until tender.
  3. Combine the yoghurt, lemon juice and garlic in a bowl. Taste and season with salt and pepper. Sprinkle with sumac.
  4. Divide the vegetables among serving bowls. Top with parsley. Serve with the yoghurt mixture and Lebanese bread.

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4 egg tomatoes, halved lengthways
1 1/2 tbsp olive oil
4 white zucchini, quartered lengthways
3 baby eggplants, ends trimmed, quartered lengthways
1 large red capsicum, halved, deseeded, cut into 4cm-thick strips
260g Tamar Valley Greek Style Yoghurt
1 1/2 tbsp fresh lemon juice
1 small garlic clove, finely chopped
Ground sumac
1/2 cup fresh continental parsley
Lebanese bread, to serve

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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