Ratatouille Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
49%
Ratatouille Salad
280 min.
1
905kcal

Suggestions


Discover the vibrant flavors of the Mediterranean with our Ratatouille Salad, a delightful dish that embodies the essence of fresh, wholesome ingredients. Perfectly suited for those following a vegetarian, vegan, gluten-free, or dairy-free lifestyle, this salad is not only a feast for the eyes but also a nourishing option for any meal of the day.

Imagine tender cubes of eggplant, succulent tomatoes, and crisp zucchini, all harmoniously combined with aromatic herbs like basil and parsley. The addition of zesty lemon juice and a hint of ground mustard elevates the dish, creating a refreshing and tangy profile that will tantalize your taste buds. This Ratatouille Salad is not just a side dish; it can easily stand alone as a satisfying main course or a light lunch, making it a versatile addition to your culinary repertoire.

With a preparation time of just under five hours, this salad allows the flavors to meld beautifully, resulting in a dish that is as delicious as it is visually appealing. Whether you're hosting a summer gathering or simply looking to enjoy a healthy meal at home, this Ratatouille Salad is sure to impress. Dive into this colorful medley of vegetables and let each bite transport you to a sun-drenched garden in Provence!

Ingredients

  • pound eggplant 
  • teaspoons basil dried fresh chopped
  • 0.3 cup parsley fresh chopped
  • 0.5 cup bell pepper green chopped
  • 0.5 teaspoon ground mustard 
  • tablespoons juice of lemon 
  • small onion separated sliced
  • 0.1 teaspoon pepper 
  • 0.3 teaspoon salt 
  • 0.5 teaspoon salt 
  • 1.5 cups tomatoes chopped
  • 0.3 cup vegetable oil 
  • cup water 
  • cups zucchini thinly sliced

Equipment

  • bowl
  • sauce pan

Directions

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

Nutrition Facts

Calories905kcal
Protein5.11%
Fat70.82%
Carbs24.07%

Properties

Glycemic Index
184
Glycemic Load
8.88
Inflammation Score
-10
Nutrition Score
46.247391265372%

Flavonoids

Delphinidin
388.68mg
Eriodictyol
1.46mg
Hesperetin
4.34mg
Naringenin
1.93mg
Apigenin
43.1mg
Luteolin
3.74mg
Isorhamnetin
3.51mg
Kaempferol
1mg
Myricetin
3.29mg
Quercetin
19.14mg

Nutrients percent of daily need

Calories:905.23kcal
45.26%
Fat:75.6g
116.31%
Saturated Fat:11.69g
73.03%
Carbohydrates:57.8g
19.27%
Net Carbohydrates:34.89g
12.69%
Sugar:33.88g
37.64%
Cholesterol:0mg
0%
Sodium:1814.26mg
78.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.27g
24.54%
Vitamin K:546.38µg
520.36%
Vitamin C:188.37mg
228.32%
Manganese:2.22mg
110.99%
Fiber:22.92g
91.66%
Vitamin A:4442.29IU
88.85%
Potassium:2653.64mg
75.82%
Folate:257.85µg
64.46%
Vitamin B6:1.28mg
63.91%
Vitamin E:9.56mg
63.74%
Magnesium:179.74mg
44.93%
Copper:0.83mg
41.64%
Iron:6.17mg
34.28%
Phosphorus:320.1mg
32.01%
Vitamin B1:0.48mg
32.01%
Vitamin B2:0.53mg
31.43%
Vitamin B3:6.27mg
31.33%
Vitamin B5:2.29mg
22.87%
Calcium:212.55mg
21.25%
Zinc:2.58mg
17.19%
Selenium:4.41µg
6.31%