Ratatouille-style Mason Jar Salad

Salade en pot style ratatouille

Explore the delightful flavors of our Ratatouille-style Mason Jar Salad. A colorful medley of fresh vegetables and aromatic herbs, perfectly layered for on-the-go goodness. Elevate your lunchtime with this wholesome and flavorful treat!

Preparation 10 min
Cooking 20 min
Portion 4

Nutrition Facts (per serving)

Calories
300
Fat
13
Carbohydrates
10
Fibre
6
Protein
12
Sodium
365

Ingredients

  • 125 ml (1/2 cup) of Israeli couscous
  • 30 ml (2 tbsp) of olive oil
  • Juice of 1 lemon
  • Herbes salées du Bas-du-Fleuve (a blend of salted herbs from the Lower St. Lawrence region in Quebec)
  • 1 yellow bell pepper, diced
  • 1/2 eggplant, diced
  • 1 zucchini, diced
  • 10 cherry tomatoes, quartered or halved
  • 200 g of feta cheese
  • Freshly chopped basil, to taste
  • 60 ml (1/4 cup) of toasted pine nuts

Preparation

  1. Cook the Israeli couscous according to the package instructions. Set aside. 
  2. Heat a pan over medium-high heat. Add 5 ml of oil. Cook the eggplant for 5 minutes without stirring too much. Remove from heat and set aside. Repeat this step with the zucchini. 
  3. Divide the cooked couscous into 4 large Mason jars. Add 5 ml of oil to each jar and evenly distribute the lemon juice. Add a sprinkle of Herbes salées du Bas-du-Fleuve to each jar and stir. 
  4. Evenly distribute the bell pepper, grilled eggplant, grilled zucchini, cherry tomatoes, feta cheese, basil, and pine nuts into each jar.

Notes