Soba‑Noodle Ratatouille Salad

Ingredients

• 150 g Soba noodles
• 1 small Eggplant
• 1 small Zucchini
• 1/2 cup Red bell pepper
• 1/2 cup Cherry tomatoes
• 2 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp Fresh basil leaves(optional)
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Cut the eggplant, zucchini, and red bell pepper into bite‑size pieces; toss with 1 tbsp olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15‑18 minutes until softened and lightly caramelized.

2. 2

   Meanwhile, bring a pot of salted water to boil, add the soba noodles and cook according to package directions (usually 4‑5 minutes). Drain, rinse under cold water, and set aside.

3. 3

   In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, a pinch of salt, and black pepper to form the vinaigrette.

4. 4

   Combine the roasted vegetables, cherry tomatoes, and cooked soba noodles in a large bowl. Drizzle with the vinaigrette and toss gently to coat. Sprinkle fresh basil leaves on top if using.

5. 5

   Serve the salad cold or at room temperature. Divide into two portions.