Ratatouille Salad

Ratatouille Salad

Traditional ratatouille ingredients—eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs—are even better when tossed as a salad!

Prep Time

30

Minutes

Total Time

4:40

Hrs:Mins

Makes

8

servings

1
small eggplant (1 pound)
1
cup water
1/4
teaspoon salt
1/3
cup olive or vegetable oil
2
tablespoons lemon juice
2
teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/8
teaspoon pepper
2
medium tomatoes, chopped (1 1/2 cups)
1
medium zucchini, thinly sliced (2 cups)
1
small onion, sliced and separated into rings
1
small green bell pepper, chopped (1/2 cup)
1/3
cup chopped fresh parsley
  1. Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
  2. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Leftover salad is perfect for stuffing into pita bread halves or tossing with hot cooked pasta.
Success
Before chopping the tomatoes, cut them in half and squeeze them gently over the sink to allow the excess juice to drip out. This will keep the salad from being too watery.

Nutrition Information:

1 Serving (1 serving)
  • Calories 105
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 230 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 2 g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.