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Ratatouille Salad

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By Betty Crocker Kitchens
Updated Oct 8, 2024
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Traditional ratatouille ingredients—eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs—are even better when tossed as a salad!

Ratatouille Salad

  • Prep Time 30 min
  • Total 4 hr 40 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 1 small eggplant (1 pound)
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 medium zucchini, thinly sliced (2 cups)
  • 1 small onion, sliced and separated into rings
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1/3 cup chopped fresh parsley

Instructions

  • Step 
    1
    Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
  • Step 
    2
    Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.

Nutrition

105 Calories
9 g Total Fat
1 g Protein
7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
105
Calories from Fat
80
Total Fat
9 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
230 mg
Potassium
300 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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