Tuesday, August 26, 2014

Rainbow Connection

The summer veggies are in full effect, and just as the season is about to come to a close, I feel that it's necessary to get as much vibrant color as possible onto my plate. As a result, here's my take on ratatouille as a pasta salad. 

Preheat your oven to 400 degrees. Boil water for the pasta (I used whole wheat fusilli). In the meantime, dice up your vegetables (eggplant, bell peppers, and zucchini) and season to taste with salt, pepper, favorite herbs (herbs de Provence or any variety), and  3 tablespoons of olive oil. Roast the vegetables in the oven for about 20 minutes stirring once halfway through, or until the eggplant wilts and gets some noticeable color. Let the vegetables cool, and cook the pasta. Drain the pasta and allow it to cool. Then, combine all of the ingredients in a large bowl. Drizzle the salad with additional olive oil and balsmic vinegar. Serve cold* or at room temperature.

*Tip: I made this dish a day in advance for a pool / play date, and the extra time in the fridge helped the flavors blend together well. You can absolutely top the salad with protein of your choice: cheese, tuna, chicken, beef, shrimp, etc.


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