Roast Ratatouille Salad Recipes

RATATOUILLE PANZANELLA SALAD WITH HERB-PARMESAN DRESSING

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.

ROASTED RATATOUILLE SALAD

Steps:

• Preheat the oven to 200°C or 175°C fan forced. Line up to 3-4 oven trays with baking paper. If you have a conventional oven you will be roasting the vegetables one tray at at time, whereas if using a fan forced oven you can roast multiple trays at the same time. I have used both types of ovens and the only difference is that it will take you more time in a conventional oven.
• Prepare the eggplant by placing them into a bowl and lightly coating with some of the olive oil, then spreading them out onto one of the oven trays and season well with some of the salt. Repeat this process for the zucchinis and tomatoes. Tip: When roasting eggplant, I often use olive oil spray to coat them (I spray the baking paper lined tray all over, then add the eggplant in one layer, and spray the top of the eggplant pieces with more oil). The reason I do it this way is because eggplants are like sponges and tend to soak up a lot of oil, so spraying them coats them lightly and they will be less oily when cooked. Prepare the red pepper halves by coating them lightly in olive oil and placing them skin side up on a tray.Put the tray or trays of vegetables into the oven and roast until they are nicely browned and cooked through. Turn the vegetables (except the red peppers) over after 20 minutes so they brown on both sides. The total cooking time for the vegetables are approximate (see note 3). Eggplant: 25-30 minutes (ie 20 minutes on one side, and 5-10 minutes longer on other side). Zucchini: 35-40 minutes (20 minutes one side, 15-20 minutes on other side)Tomatoes: 45 minutes (20 minutes one side, 25 minutes on other side)Red Peppers: 30 minutes (on one side only - skin side up)Once all the vegetables are nicely browned on both sides and cooked through, remove them from the oven and set aside to cool to room temperature on plates or a tray. Place the red pepper halves into a bowl and cover the bowl with glad wrap. Set aside for 10 minutes, then carefully remove the skin which should come off easily and discard. Cut the flesh into 2cm pieces and set aside with the other vegetables. Once cooled, add all the vegetables to a platter or salad bowl (I like to use a platter for this salad as it shows off all the colours better).
• Heat a heavy based frying pan over a low to medium heat and add 2 tablespoons of the olive oil. Add the onion and a pinch of the salt and stir, then reduce the heat to low and slow cook the onion for 20 minutes or until it is nicely softened but not coloured. Add the garlic and continue to cook for a further 10 minutes. In the last 5 minutes, turn the heat up to low/medium and cook until the onions and garlic are soft and only just showing a little colour on the edges. Reduce the heat to low again and add the sherry and brown sugar. Stir and cook another 5 minutes. Remove from the heat.
• Add the onion and sherry dressing to the roasted vegetables along with the sliced olives, capers, basil, parsley and pepper. Season to taste with salt if required. When ready to serve, garnish with the remaining basil leaves/tips.Serve at room temperature.Refrigerate any left over salad in a sealed container. Consume within 3 days.

OVEN-ROASTED RATATOUILLE

Steps:

• Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh. You can also watch how to do this in our Cookery School Video on this page When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. Pre-heat the oven to its highest setting. Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges. Serve straight away.

ROASTED RATATOUILLE

Steps:

• Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don't spread the vegetables too thin or they may burn (they shrink a lot as they cook).
• Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.

ROASTED RATATOUILLE

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.

ROAST RATATOUILLE SALAD

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.

ROASTED RATATOUILLE

Steps:

• Heat the oven to 425 degrees.
• On one rimmed baking sheet toss together the eggplant, peppers, 3 tablespoons olive oil, 3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic and 1/2 teaspoon salt.*
• Place into the oven on the top rack and roast for 15 minutes.
• Add tomatoes and stir. Cook for 30 minutes more until eggplant is tender. Turn the vegetables every 15 minutes to brown evenly.
• On a second rimmed baking sheet toss together the onion slices, zucchini, 3 tablespoons olive oil, 3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic, red pepper flakes and 1/2 teaspoon salt.
• Place into the oven on the bottom rack and roast for 30-35 minutes until zucchini is tender and lightly brown. Stir the vegetables every 15 minutes to brown evenly.
• Remove from the oven, mix the zucchini and onions with the eggplant, tomatoes and peppers. Add vinegar and toss.
• Roast for an additional 20 minutes turning once to prevent burning. The vegetables are done when tender and browned and the tomatoes are juicy.
• Transfer to a platter. Sprinkle with basil and toss. Taste and adjust seasoning.
• Serve hot, warm or at room temperature.

GRILLED RATATOUILLE SALAD

Steps:

• Prepare an outdoor grill with a hot fire.
• Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
• Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
• Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.

ROAST RATATOUILLE AND HALLOUMI RECIPE

Steps:

• Preheat oven to 200°C/400°F/Gas 6. Place the halloumi in a bowl, drizzle with the lemon zest and juice and 1 tbsp of the oil. Season well with black pepper. Place the remaining ingredients, except tomatoes, in a roasting tin. Season and combine well. Roast for 30 mins until charred - add the tomatoes in the last 10 mins.
• Meanwhile, heat a griddle pan until almost smoking. Sear the halloumi for 2 mins each side. Spread veg over the rocket, top with the halloumi and remaining marinade.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
• Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
• Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
• Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.

GRILLED RATATOUILLE SALAD WITH FETA CHEESE

Steps:

• Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
• Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.