Deconstructed Ratatouille Salad

Ingredients

• 1 medium Zucchini, sliced into half-moons
• 1 small Eggplant, cubed small
• 1 large Red bell pepper, diced
• 1 cup Cherry tomatoes, halved
• 4 tablespoons Extra virgin olive oil
• 2 tablespoons Fresh lemon juice
• 2 cloves Garlic, minced
• 4 cups Mixed baby greens or Arugula
• 0.25 cup Fresh basil leaves, torn
• 1 teaspoon Dried herbes de Provence
• 0.5 teaspoon Salt and black pepper(optional)

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of olive oil, the lemon juice, one minced garlic clove, salt, and pepper to create the vinaigrette.

2. 2

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

3. 3

   Add the cubed eggplant to the skillet and sauté for 4-5 minutes until it begins to soften and brown slightly.

4. 4

   Add the zucchini, bell peppers, and the remaining garlic to the skillet, sprinkling with herbes de Provence.

5. 5

   Sauté the vegetables for another 5 minutes until they are tender-crisp, ensuring they maintain their individual shapes and bright colors.

6. 6

   Toss in the cherry tomatoes for the last 60 seconds of cooking just until they are warmed through but not bursting.

7. 7

   Arrange the fresh mixed greens on a large serving platter or individual plates.

8. 8

   Spoon the warm sautéed vegetables over the greens, drizzle with the lemon vinaigrette, and garnish with fresh torn basil.