Oven Baked Ratatouille Salad
- 1 medium eggplant, 3/4
- 1 medium onion, roughly chopped
- 2 medium tomatoes, cut in large chunks
- 8-10 button or cremini mushrooms, quartered
- 8 baby zucchini, 1/2
- 10 asparagus, 2
- 1 tsp dried oregano
- 6-8 leaves of fresh basil, chiffonaded
- 1/4 cup olive oil
- to taste sea salt and fresh black pepper
- 1 tbsp balsamic vinegar
1. The most complicated step is washing and prepping all the vegetables. Meanwhile, heat oven to 375* F.
2. I didn’t line a baking sheet with foil or parchment paper in order to get the veggies to caramelize (plus I had steel wool). If you wish, you may line the baking sheet with foil (parchment paper tends to steam, rather than roast).
3. Lay the eggplant on a large plate and salt generously. After about 10 minutes, wash the eggplant in water and dab dry with paper towel. This gets rid of any bitterness that might be present.
4. In a large bowl, toss eggplant and onions with 1-2 tbsp olive oil. Lay on the baking sheet as a single layer and bake for 15 minutes.
5. Repeat the oil coating process with tomatoes and mushrooms. Add them to the baking sheet and bake for another 10 minutes.
5. Repeat the process with zucchini (may use regular zucchini) and asparagus. Salt and pepper generously and sprinkle with oregano. Bake for another 20-25 minutes until fragrant and caramelized.
6. Take out from the oven and let cool on the kitchen counter. When cool, add balsamic vinegar and basil and toss. Adjust salt to taste. Move to another container or bowl and chill in the fridge until ready to serve.
(Oh and below, Manhattan skyline from Sheep’s Meadow in Central Park, where we picnicked. Cue “Empire State of Mind” by Alicia Keys).
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Photo: Peaceful Dumpling