Grilled Ratatouille is the best way to enjoy seasonal veggies. Grill, chop and enjoy. Easy peasy and tasty too.
With a week of 90+ temps behind us now, I think it’s safe to say that summer has arrived! It’s a shame for the local farmers that we haven’t had much rain to stoke their crops. However, for the home gardener with access to a hose, all of this sunshine has made for a fantastic growing season thus far.
Whether you’re growing your own produce or shopping the farmers markets, this recipe for grilled ratatouille salad is a perfect way to take advantage of the seasonal goodies without heating up your house!
Although I have always loved a good ratatouille, it seems more of a fall or winter stew type of thing to me…..maybe because of the way the flavors and textures come together as they cook over a period of time.
When it’s so hot, it’s nice to make dishes that are grilled outside, and during the summer months, I tend to lean towards more simple preparations and food that’s minimally altered. Fresh, seasonal vegetables are terrific when simply grilled. Sometimes I’ll crush some garlic into the olive oil I baste on the veggies so they don’t stick to the grill, but often I let the veggies shine just as the superstars that they are.
I “accidently” made this grilled ratatouille salad the first time. I had stored a bunch of left over grilled veggies in one container and the next day went to look for something interesting to add to my lunch salad and……well, the rest is history. Now I make this “on purpose” quite often. I love that I can make it ahead and not have to fuss over anything if I have guests over. It’s also one of those salads that gets better each day as the flavors have a chance to gel.
Pot-luck Perfect: Grilled Ratatouille
Can you say potluck perfect? Yup, it’s a winner. My kids love it with some chopped up grilled chicken on top, and I have often added some cooked lentils to make it a complete meal. However you serve it up, feel free to substitute veggies that you have on hand or family favorites to make this your own.
- 1 large eggplant
- 1 large zucchini
- 1 large yellow summer squash
- 1 large purple onion
- 2 bell peppers
- 2 Tablespoons olive oil
- 3 tomatoes
- ¼ cup fresh oregano
- ½ teaspoon coarse sea salt
- ½ teaspoon crushed red pepper
- 1-2 Tablespoons balsamic vinegar
- Prepare veggies for grill: slice eggplant lengthwise into ¼” slices. Slice zucchini and squash into quarters, lengthwise. Cut peppers into large chunks and thickly slice onion horizontally. Brush all veggies on both sides with olive oil.
- Heat grill to medium high and then carefully place veggies onto grill with tongs. Do not move veggies around, be patient and allow grill marks to form.
- Most veggies will take about 4 minutes per side to get nice grill marks, depending on thickness. Peek at the underside before flipping to the other side. Remove when veggies are tender, yet not too cooked that they will fall apart when diced.
- While veggies are cooling, roughly chop tomatoes and place in a large bowl. Dice grilled veggies in similar size and add to bowl. Sprinkle with vinegar, salt, crushed pepper, oregano and toss gently. Taste for seasoning, adding more S+P or vinegar to suit you.
Serving Size1/2 cup
Amount Per Serving Calories 143Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 185mgCarbohydrates 24gFiber 7gSugar 11gProtein 3g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.