Grilled Ratatouille Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 small eggplant
  • Kosher salt
  • 3 medium tomatoes
  • 1 medium zucchini
  • 1 medium red bell pepper
  • 1 small red onion
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 tablespoon plus 2 teaspoons red wine vinegar
  • 1/2 cup fresh basil leaves, thinly sliced
Directions
  • Slice the eggplant into 1/2-inch-thick rounds. Soak in a bowl of lightly salted water, 15 to 20 minutes; drain and squeeze out the excess moisture.

  • Meanwhile, slice the tomatoes and zucchini into 1/2-inch-thick rounds. Stem and seed the bell pepper; slice the pepper and onion into 1/2-inch-thick rings.

  • Heat a grill or grill pan to medium high. Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste. Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant. Let cool.

  • Drizzle the vegetables with the vinegar. Divide the zucchini and eggplant among plates and arrange in a circle, overlapping slightly. Top with the bell pepper, tomato and onion. Sprinkle with the basil.

  • Per serving: Calories 150; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 300 mg; Carbohydrate 12 g; Fiber 5 g; Protein 4 g

  • Photo by Kate Sears


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes