Quick Ratatouille Salad

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Makes: 6  servings Prep 20 mins Cook 13 mins


  • 3 cups  diced tomatoes
  • 1/4 cup  julienned fresh basil leaves
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 2 tablespoons  extra-virgin olive oil
  • 6 cups  diced eggplant
  • 4 cups  diced zucchini
  • 1 teaspoon  minced garlic
  • Julienned fresh basil, for garnish (optional)


1. Combine the tomatoes, basil, salt, and pepper in a large bowl.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, 8 minutes. Add the zucchini and garlic and cook about 5 minutes more or until vegetables are tender. Serve with tomato mixture and garnish with julienned basil, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)95,
  • Fat, total(g)5,
  • sat. fat(g)1,
  • carb.(g)12,
  • pro.(g)3,
  • sodium(mg)197,
  • Percent Daily Values are based on a 2,000 calorie diet
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