Yields: 4 Servings

Ratatouille Salad

Ingredients

  • 1 whole eggplant, cubed
  • 5 tbls. olive oil
  • 1 whole zucchini, cubed
  • 1 clove garlic clove, mashed
  • 1 whole roasted red bell pepper, peeled, seeded, and cubed
  • 1 whole roasted green bell pepper, peeled, seeded, and cubed
  • 2 tbls. REGINA White Wine Vinegar
  • 2 tbls. REGINA Balsamic Vinegar
  • 2 tbls. ketchup
  • 1 ounce chopped fresh basil
  • 4 Boston lettuce leaves

Directions

  • 1 whole eggplant, cubed
  • 5 tbls. olive oil
  • 1 whole zucchini, cubed
  • 1 clove garlic clove, mashed
  • 1 whole roasted red bell pepper, peeled, seeded, and cubed
  • 1 whole roasted green bell pepper, peeled, seeded, and cubed
  • 2 tbls. REGINA White Wine Vinegar
  • 2 tbls. REGINA Balsamic Vinegar
  • 2 tbls. ketchup
  • 1 ounce chopped fresh basil
  • 4 Boston lettuce leaves
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