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Roasted ratatouille salad
Roasted ratatouille salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 4 egg tomatoes, halved lengthways
  • 27.30 gm olive oil
  • 4 white zucchini, quartered lengthways
  • 3 baby eggplants, ends trimmed, quartered lengthways
  • 1 large red capsicum, halved, deseeded, cut into 4cm-thick strips
  • 260g (1 cup) Greek Style Yoghurt
  • 31.50 gm fresh lemon juice
  • 1 small garlic clove, finely chopped
  • Ground sumac
  • 125.00 ml fresh continental parsley
  • Lebanese bread, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Arrange the tomatoes cut-side up on the tray. Drizzle with 2 teaspoons of oil and season with salt and pepper. Roast in the oven for 40 minutes or until tender.
  • Toss zucchini, eggplant, capsicum, and remaining oil in a roasting pan. Season with salt and pepper. Roast for 30 minutes until tender.
  • Mix together creamy yoghurt, zesty lemon juice, and aromatic garlic in a bowl. Season with a pinch of salt and pepper to enhance the flavors. Finish off with a sprinkle of tangy sumac for added depth.
  • Distribute the vegetables evenly into individual serving bowls. Sprinkle with fresh parsley and serve with the yogurt mixture and Lebanese bread.

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