Eggplant, Sweet Potato & Red Pepper Ratatouille Salad with Mozzarella
November 12th, 2010 Print
Ingredients:
2 sweet potatoes, peeled, and cut into chunks
1 medium eggplant, peeled and cut into chunks
2 red bell peppers, seeded and cut into chunks
2 tablespoons olive oil
2 cloves garlic
salt & pepper
Mixed field greens
Fresh mozzarella cheese, sliced
Mauzone Balsamic Vinaigrette
Directions:
- Preheat oven to 375 degrees. Heat oil in a large sauté pan. Sauté the sweet potato chunks for 10 minutes. Add the eggplant and continue sautéing for another 10 minutes. Last, add the peppers and garlic and sauté for another 5 minutes. Transfer to a baking dish and cover with foil. Bake in the oven to 15-20 minutes until the vegetables are soft and fully cooked. Season with salt & pepper.
- To serve- arrange field greens on individual plates. Add ratatouille and mozzarella to each plate and drizzle with dressing.
Dairy. Serves 4.
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