Yields: 4 Servings

Ratatouille Salad


  • 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


Slightly salt eggplant. Let stand for 5 to 10 minutes, drain and squeeze dry. Heat 1 Tbs. olive oil in large skillet over high heat, sauté eggplant 2 to 3 minutes. Add zucchini and garlic, sauté 2 minutes. Add red and green peppers, cook for 10 minutes over medium heat. Remove and place on oiled sheet pan, chill. In large mixing bowl, whip with blender the vinegars, salt to taste, ketchup and remaining olive oil. Add ratatouille mixture and toss with basil. Let stand for 15 minutes. Spoon over lettuce leaves.

Serves 4.
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