Recipe Roasted ratatouille salad : Practical and Delicious

Recipe Roasted ratatouille salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roasted ratatouille salad. You are currently reading Recipe Roasted ratatouille salad : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo. Recipe Roasted ratatouille salad requires 20m, cook 40m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

11 Ingredients

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  4 egg tomatoes, halved lengthways
  
  
  


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  1 1/2 tbsp olive oil
  
  
  


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  4 white zucchini, quartered lengthways
  
  
  


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  3 baby eggplants, ends trimmed, quartered lengthways
  
  
  


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  1 large red capsicum, halved, deseeded, cut into 4cm-thick strips
  
  
  


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  260g (1 cup) Tamar Valley Greek Style Yoghurt
  
  
  


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  1 1/2 tbsp fresh lemon juice
  
  
  


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  1 small garlic clove, finely chopped
  
  
  


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  Ground sumac
  
  
  


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  1/2 cup fresh continental parsley
  
  
  


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  Lebanese bread, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the lined tray. Drizzle over 2 teaspoons of oil. Season with salt and pepper. Roast in oven for 40 minutes or until tender.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, combine the zucchini, eggplant, capsicum and remaining oil in a roasting pan. Season with salt and pepper. Roast for 30 minutes or until tender.
  
  
  


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  Step 3
  
  
  
  
  Combine the yoghurt, lemon juice and garlic in a bowl. Taste and season with salt and pepper. Sprinkle with sumac.
  
  
  


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  Step 4
  
  
  
  
  Divide the vegetables among serving bowls. Top with parsley. Serve with the yoghurt mixture and Lebanese bread.
  
  
  

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