Roasted ratatouille salad

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

Recipe «Roasted ratatouille salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.