Bread Salad with Leftovers
Save the leftovers.
Tear up old bagels, stale bread.
Add chopped red onion, fresh tomatoes, or leftover canned tomatoes, left over ratatouille, and dress with quality olive oil and balsamic vinegar.
Refrigerate until ready to serve.
Garnish with fresh herbs (thai basil, mustard greens) and chopped kalamata olives. Add some sliced spicy & sweet pickles on top.
~~~~~~
The ratatouille was made with grilled eggplant, which was added after the onion, red peppers, garlic, cherry tomatoes and mushrooms were sautéed. This simple version of the dish – vegetables sautéed in oil one after the other rather than separately – tasted great and much credit must go to the grilling of the eggplant. The mixture was allowed to cook for about 10 minutes after sautéing, and the addition of 1/2 of a 16oz. can of tomatoes. Served warm. Most was eaten right away, but the leftovers were saved and used in this bread salad.
Ratatouille made with grilled eggplant, fresh and canned tomatoes, onion, mushrooms sautéed together.
Torn bread with chopped red onion.
