Farmer’s Market Roasted Vegetable Salad Recipe

Submitted By: Barbara from .

  • 1 pint medium pattypan squash, quartered
  • 2 medium Turkish or other eggplant, cut into 1 inch cubes
  • 1 pint heirlom cherry tomatoes, assorted shapes and colors, halved
  • 6 fresh basil leaves, chiffonade
  • to taste, Ratatouille Seasoning
  • to taste, aged balsamic vinegar
  • to taste, extra virgin olive oil
  • to taste, fleur de sel
  • to taste, fresh ground pepper
Serves / Yields


Preparation Instructions

Preheat oven to 425

Toss squash and eggplant in olive oil, and season generously with Ratatouille Seasoning, salt, and pepper.

Lay squash and eggplant in one layer, cut side down, on foil lined pan.

Roast for approx 25 minutes until vegetables start to soften and brown.

Let cool to room temperature.

Toss with tomatoes, place in serving dish, sprinkle with basil leaf chiffonade, season with more Pepper-Tarragon and drizzle with Balsamic vinegar.

Quick Shopping List

Ratatouille Seasoning
In a glass jar
1/2 cup shaker jar, net wt 1 oz
Fleur de Sel "Esprit de Sel" French Sea Salt
5.71 oz. container
Tellicherry Ground Black Pepper
20/30 Mesh (Coarse Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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