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Warm Tomato And Beef Ratatouille Salad

Contributed by: Chris WebAdmin. of


  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 cup green or red bell pepper cut in 1-inch pieces
  • 1 teaspoon minced garlic
  • 2 cups eggplant and/or zucchini cut in 1/2-inch cubes
  • 1-1/2 pounds fully ripened fresh Florida tomatoes cut in chunks (about 3 cups)
  • 8 ounces sliced deli roast beef, cut in strips
  • 3 tablespoons prepared Italian-style salad dressing
  • 4 cups lightly packed lettuce leaves torn into bite-sized pieces


In a large skillet, over medium-high heat, heat oil until hot.

Add onion, bell pepper and garlic; cook and stir until tender, about 3 minutes. Add eggplant; cook and stir until almost tender, about 5 minutes. Stir in tomatoes and bring to a boil; reduce heat and simmer, covered, until eggplant is tender, about 4 minutes.

Remove from heat; stir in roast beef and salad dressing.

In a large salad bowl, combine vegetables and beef mixture with lettuce; toss until well combined.

Serving Size: Makes 4 Portions

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