Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Grilled Ratatouille Salad

Recipe courtesy of Food Network Kitchen

Grilled Ratatouille Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories