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

 

Registered Dietitian Nutritionist in Quebec City