Grilled Ratatouille Salad
This Easy Grilled Ratatouille Salad Recipe is a great way to enjoy all the flavors of traditional ratatouille, with a modern twist. Grill vegetables are transformed into a vegetable salad that's quintessential summer...in all the most delicious ways.
Servings: 3 cups
Calories: 216kcal
Ingredients
Ingredients:
- 1 large eggplant
- 1 large zucchini
- 1 large yellow summer squash
- 1 large red onion
- 2 bell peppers
- 2 Tablespoons olive oil
- 3 tomatoes
- ¼ cup fresh oregano leaves
- ½ teaspoon coarse sea salt
- ½ teaspoon crushed red pepper
- 1-2 Tablespoons balsamic vinegar
Instructions
- 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.
Notes
Ratatouille Pasta Salad: In the bottom of a large mixing bowl, whisk together 3 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 2 garlic cloves, pressed. Grill veggies according to directions above. Dice and add to the bowl along with the diced tomatoes. Also make one box of your favorite pasta. Fusilli is my fave to use for this. Drain. Rinse with cool water. Add to the ratatouille salad veggies and pasta. Mix well. Sprinkle on fresh oregano leaves. Taste for seasoning. Add more S+P if desired.
Fresh Oregano: If you don't have fresh oregano, try fresh basil, thyme or parsley. If no fresh herbs are available to you, substitute with 2 teaspoons dried Italian seasoning, or 1 teaspoon dried basil and 1 teaspoon dried oregano.
Nutrition
Serving: 1/2 cup | Calories: 216kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 416mg | Potassium: 1267mg | Fiber: 12g | Sugar: 18g | Vitamin A: 3973IU | Vitamin C: 147mg | Calcium: 127mg | Iron: 3mg