Roast Ratatouille Salad


Ratatouille is always a wonderful autumn dish and this version regularly graces our summer table as well, the colours are magnificent.

Prep time: 5 minutes
Cook time: 20 minute
Total time: 25 minutes
Serves: 4


  • 1 eggplant, cut into wedges
  • 1 red capsicum, cut into wedges
  • 1 yellow capsicum, cut into wedges
  • 2 red onions, cut into wedges
  • 1 zucchini, cut into wedges
  • 250g cherry tomatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves, in skins
  • salt and pepper
  • 4 handfuls baby spinach leaves
  • 20 kalamata olives, halved (optional)
  • 150g goat’s cheese or feta
  • 1 handful basil leaves, chopped


  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 2 garlic cloves, roasted (see above)


1Preheat oven to 200°C.

2Toss eggplant, capsicum, onion, zucchini and cherry tomatoes in olive oil and arrange on a large baking tray together with the garlic cloves (you may need two trays). Sprinkle with salt and pepper. Cook until tender but not too soft (about 20 minutes). Remove from oven and allow to cool slightly on tray.

3To make dressing, mix vinegar and olive oil in a jar, squeeze in the flesh from roasted garlic and shake until combined. Taste and adjust to your liking.

4Scatter spinach leaves, roasted vegetables and olives on a large platter. Pour dressing over salad and toss gently. Sprinkle with crumbled cheese and basil leaves.

Instead of roasting the vegetables, you could grill them for 5 minutes each side, but keep an eye on them.


If you have any left over (‘if’ being the operative word), you can make a wonderful Mediterranean bruschetta for lunch the next day. Just toast some thick slices of rye bread (or sourdough), rub with a peeled garlic clove and top with vegetables, cheese and dressing. Yum!

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