Ratatouille Tabbouleh Salad Recipes

RATATOUILLE SALAD

Ratatouille Salad image

Traditional ratatouille ingredients-eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs-are even better when tossed as a salad!

Provided by Betty Crocker Kitchens

Time 4h40m

Number Of Ingredients 14

Ingredients

1 small eggplant (1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 medium tomatoes, chopped (1 1/2 cups)
1 medium zucchini, thinly sliced (2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (1/2 cup)
1/3 cup chopped fresh parsley

Steps:

Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.

Nutrition Facts : Calories 105, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 230 mg

TABBOULEH SALAD

Tabbouleh Salad image

Enjoy this mint- and parsley-flavored couscous salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup Progresso™ chicken broth (from 32-oz carton) or vegetable broth
1/2 cup uncooked couscous
1 small cucumber, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 small tomato, chopped (1/2 cup)
1/2 cup chopped fresh parsley
1/4 cup lime juice
2 tablespoons chopped fresh mint leaves
2 tablespoons vegetable oil
1/2 teaspoon salt

Steps:

Heat broth to boiling in 2-quart saucepan. Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
Mix couscous and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg

TABOULEH SALAD

Tabouleh Salad image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups hydrated bulgur wheat
1/2 cup chopped fresh parsley
1/2 cup tomato, peeled, cored and diced
1/4 cup chopped green coriander
2 tablespoons chopped fresh mint
4 ounces virgin olive oil
4 ounces fresh lemon juice
Salt and pepper

Steps:

Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.

RATATOUILLE SALAD RECIPE BY TASTY

Ratatouille Salad Recipe by Tasty image

Here's what you need: olive oil, large eggplant, salt, pepper, red bell pepper, yellow bell pepper, small white onion, garlic, yellow squash, zucchini, fresh thyme, roma tomatoes, lemon, white quinoa, water, fresh basil

Provided by Merle O'Neal

Categories Dinner

Yield 2 servings

Number Of Ingredients 16

Ingredients

olive oil, for cooking
1 large eggplant, or 2 small, cubed
salt, to taste
pepper, to taste
1 red bell pepper, seeded and chopped
yellow bell pepper, seeded and chopped
1 small white onion, chopped
2 cloves garlic, minced
1 yellow squash, sliced
1 zucchini, sliced
1 tablespoon fresh thyme, chopped
3 roma tomatoes, diced
½ lemon, juiced
1 cup white quinoa, uncooked
2 ½ cups water
1 tablespoon fresh basil, chopped

Steps:

Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
Enjoy!

Nutrition Facts : Calories 673 calories, Carbohydrate 111 grams, Fat 20 grams, Fiber 20 grams, Protein 20 grams, Sugar 30 grams

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