Ratouille Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 small eggplant(about 1 pound)1 cup water1/4 tsp salt1/3 cup olive oil2 Tbsp lemon juice1/2 tsp dried basil1/2 tsp salt1/2 tsp dry mustard1/8 tsp black pepper2 medium tomatoes, chopped*1 medium zucchini, thinly sliced1 small onion, sliced and separated into rings1 small green bell pepper, chopped1/3 cup chopped, fresh parsley
Cube eggplant and boil in 1 cup salted water until tender; drain.
Mix oil, lemon juice, basil, 1/2 tsp salt, pepper and mustard in a large glass or plastic bowl. ADd eggplant and remaining ingredients. Cover and refrigerate for at least 4 hours.
Makes 8 servings
*To remove seeds from tomatoes, cut in half before chopping and gently squeeze over sink, bowl or paper towels.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPHOENIX61.
Mix oil, lemon juice, basil, 1/2 tsp salt, pepper and mustard in a large glass or plastic bowl. ADd eggplant and remaining ingredients. Cover and refrigerate for at least 4 hours.
Makes 8 servings
*To remove seeds from tomatoes, cut in half before chopping and gently squeeze over sink, bowl or paper towels.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPHOENIX61.
Nutritional Info Amount Per Serving
- Calories: 113.6
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 225.9 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.6 g
- Protein: 1.4 g
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