Half-Roasted Ratatouille Salad

“Half-roasted” sounds kind of like “half-baked,” as in “Where did you come up with that crazy idea?” This half-roasted ratatouille, however, is not crazy at all. It’s just a combination of roasted and fresh vegetables, the best of both worlds, dressed with a tomato vinaigrette. You should really try it. Not only because it is not chametz, gluten-free, and it does not make crumbs, but because it is really yummy.


I started making ratatouille a few years ago because the main ingredients are popular and inexpensive in this Mediterranean country. Eggplant (aubergines in the Queen’s English), bell peppers, zucchini (courgettes), tomatoes, onion, garlic, and fresh herbs are staples here. You’ll find them in many of my recipes, such as my home-made tomato sauce and ratatoille-inspired Mediterranean grain bowl. In a classic ratatouille, these vegetables would be cooked into a stew. The flavors meld together and are subdued. Roasting, in contrast, helps the vegetables retain their maximum flavor, both individually and when they’re together in a salad. No vegetable identity crises here.

Why half-roasted? In a salad, I prefer the texture and flavor of fresh tomatoes over cooked. Ditto for the fresh herbs. Now that spring is in the air, we’re leaning towards more salads than stews. Cooked–or roasted–vegetables, are likely to leave you feeling fuller than raw. Raw and roasted veggies dressed with a tomato vinaigrette. I love the balance.

This is a perfect side dish for Passover, or all year long! And it’s nearly fat-free!

To make it a meal, add some chickpeas and serve over couscous or quinoa.


Half-Roasted Ratatouille Recipe

1 medium eggplant
2-3 zucchinis
2-3 yellow, red, or orange bell peppers (or 1 of each color)
1 head garlic
1 onion
2-3 tomatoes
1/2 cup chopped parsley or cilantro
1/2 cup chopped scallions
cooking spray
2 T balsamic vinegar
2 T tomato paste
salt and pepper


  1. Cut eggplant, peppers, onion, and zucchini into bite-size pieces and spread on a cookie sheet lined with baking paper. Spray with cooking spray or drizzle olive oil on the vegetables. Sprinkle with salt and pepper.
  2. Wrap a whole head of garlic in foil and place on the cookie sheet with the vegetables. Bake for about a half hour, until the edges of the veggies are brown. Let cool.

  3. Put roasted vegetables, chopped tomatoes, and chopped herbs into a bowl. Toss with dressing:
  4. To make the dressing, mix balsamic vinegar and tomato paste. Cut off the base of the head of garlic and squeeze the roasted garlic out of the peel. Mash and mix it into the dressing. Add salt and pepper if desired. Pour over salad and mix gently.

Ratatouille-Inspired Mediterranean Grain Bowl


Hidden Veggie Tomato Sauce



About israelisalad

I'm an American-Israeli mother who loves to make healthy food from fresh ingredients, on a budget and with limited time. My site is full of easy, healthy recipes and insights into life in Israel.
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8 Responses to Half-Roasted Ratatouille Salad

  1. Love that you gave the English translations. 🙂 Looks yum

    Liked by 1 person

  2. Mama and Papa says:

    Looks yummy. Will your family eat it?


  3. Debi says:

    Great seeing you last night!
    I agree, the recipe looks great. We love roasted garlic and often spread it on challah. Do you put in all the cloves?
    Also, we discovered last Erev Pesach a great ratatouille recipe – -from Disney’s Ratatouiile movie! The layered vegetables look pretty and the onions carmelize and sweeten the tomato paste. Healthy and yummy.


  4. Pingback: Pesach 2017 Round-Up | Israeli Salad

  5. Pingback: Pull-Apart Roasted Garlic Eggplant | Israeli Salad

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