Zucchini, eggplant, peppers, herbs, and vinaigrette combine for a bright French salad, perfect for easy gatherings.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 2 medium tomatoes, chopped
07 - 1/2 cup cherry tomatoes, halved
→ Fresh Herbs
08 - 1/4 cup fresh basil leaves, torn
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon fresh thyme leaves
→ Vinaigrette
11 - 3 tablespoons extra virgin olive oil
12 - 1 tablespoon red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté diced zucchini and eggplant for 4 to 5 minutes until just tender. Remove from heat and allow to cool.
02 - In a large mixing bowl, gently combine sautéed zucchini and eggplant with diced bell peppers, thinly sliced red onion, chopped tomatoes, and halved cherry tomatoes.
03 - In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - Drizzle the vinaigrette evenly over the combined vegetables and toss gently to ensure even coating.
05 - Add torn basil leaves, chopped parsley, and fresh thyme to the salad. Toss again to distribute herbs throughout.
06 - Refrigerate for 10 to 15 minutes to allow flavors to meld, or serve immediately at room temperature.
