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Ratatouille salade with espelette chili

MAINS, Vegetables and Fruits

A recipe from South of France with eggplant, zucchini, red and yellow pepper, red onion, garlic and tyme.

Ingredients

Recipe for 4 persons

For the ratatouille salad

0.50 Unit(s)

Eggplant

1 Unit(s)

Zucchini

0.50 Unit(s)

Yellow pepper

0.50 Unit(s)

Red pepper

1 Unit(s)

Red onion

2 Clove(s)

Garlic

4 Sprig(s)

Thyme

2.50 Ml

Espelette pepper

30 Ml

Maille balsamic vinegar

Preparation time: 45 min

For the preparations
Dice finely the onion, the peppers, the zucchini and the eggplant.Chop the tyme and the garlic.
For the salad
In a hot pan with oliv ol, sweat the onion, the garlic and the tyme. Reserve on the side.In the same pan with oliv ol, sweat the peppers. Reserve on the side.Repeat the same operation with the zucchini and the eggplant.In a bowl, put all the vegetables together, add the vinegar, the chili, add a oliv ol as necessary and season it.

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