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Farmer’s Market Roasted Vegetable Salad

Farmer’s Market Roasted Vegetable Salad

Yield: 6


  • 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, aged balsamic vinegar
  • to taste, extra virgin olive oil
  • to taste, fleur de sel

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.



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