Ingredients
- Medium aubergines 2
- Red onions 3
- Spinneysfood Red Capsicum 1
- Spinneysfood Green Capsicums 2
- Spinneysfood Mediterranean Extra Virgin Olive Oil 7 tbsp + extra for serving
- Spinneysfood Fine Sea Salt 2¼ tsp + extra for seasoning
- Courgette flowers A handful
- Dijon mustard 2 tbsp
- Spinneysfood Organic White Grape Vinegar 2 tbsp
- Lemon 1 tbsp fresh juice
- Spinneysfood Fresh Parsley A handful
- Dried mixed herbs 1 tsp
- Spinneysfood Black Pepper ½ tsp
- Mixed heirloom tomatoes 6
- Green courgettes 3
- Yellow courgettes 3
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ratatouille salad
French 30 Mins Prep · 30 Mins Cook
- Preheat oven to 200°C, gas mark 6. Heat a griddle pan to a medium-high heat.
- Slice the aubergines into 2cm-thick rounds. Peel and halve the red onions. Quarter the capsicums and remove the seeds. Place the onions and capsicums in a large roasting dish. Drizzle over 3 tbsp olive oil and season with 2 tsp salt. Roast for approx. 25-30 minutes until charred. Peel and slice the capsicums once cool.
- Grill the aubergine slices until tender and marked, approx. 2-3 minutes per side. Lightly grill the courgette flowers until wilted.
- Alternate between slicing and quartering the tomatoes for texture. Allow all the veggies to cool.
- For the vinaigrette, whisk together the Dijon mustard, white grape vinegar, fresh lemon juice, 4 tbsp of olive oil, parsley, mixed herbs, ¼ tsp sea salt and ½ tsp freshly ground black pepper. Set aside for 5-10 minutes.
- Using a vegetable peeler, peel the courgettes into ribbons.
- Arrange the vegetables on a large platter and drizzle with the vinaigrettel. Season with salt and pepper before serving.