Ratatouille Salad

  • Category

  • Ingredients

    1 small Green Giant® Fresh 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 Green Giant® Fresh Italian Parsley

  • Directions

    1. Cut eggplant into 1/2­inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3­quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.

    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 Facts

  • 8 servings
    

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