Ratatouille salad

Ingredients for 4 servings:

• 4 onions, red
• 2 bell peppers, yellow
• 2 bell peppers, red
• 1 large zucchini
• 2 garlic cloves
• 4 rosemary sprigs
• 4 tbsp olive oil
• salt and pepper
• 6 tomatoes
• 4 basil stalks
• 3 tbsp balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

summery, light, as a barbecue side dish or simply to enjoy

Cut the onions into wedges. Cut the bell peppers into wide strips. Cut the zucchini into large cubes. Finely chop the garlic and pluck the rosemary needles. Mix the onions, bell peppers, zucchini and garlic with salt, pepper, rosemary and 2 tablespoons of oil well and place on a prepared baking tray. Cook the vegetables at 200°C (top/bottom heat) for approx. 20 minutes. In the meantime, deseed the tomatoes and cut them into eighths. After 20 minutes, add the tomatoes to the vegetables and cook for another 5 minutes. Transfer the vegetables to a bowl. Finely chop the basil and drizzle over the still-warm vegetables with salt, pepper, balsamic vinegar and the remaining olive oil. Mix well. Serve the salad lukewarm or cold.