Grilled Ratatouille Salad Recipe

Name: Grilled Ratatouille Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower oil or other neutral oil; Kosher salt; 2 medium eggplants (about 1 pound), halved lengthwise; 1 1/2 pounds tomatoes; 1 pound mixed summer squash, halved lengthwise; 1 red bell pepper; 8 scallions, trimmed; 3 tablespoons extra-virgin olive oil, divided; Freshly ground black pepper; 2 tablespoons balsamic vinegar; 1 tablespoons roughly chopped fresh tarragon

Servings: persons

2 tablespoons safflower oil or other neutral oil
Kosher salt
2 medium eggplants (about 1 pound), halved lengthwise
1 1/2 pounds tomatoes
1 pound mixed summer squash, halved lengthwise
1 red bell pepper
8 scallions, trimmed
3 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoons roughly chopped fresh tarragon

1
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Lightly sprinkle salt over cut sides of eggplant and let sit for 15 minutes (you will see beads of water form on the surface). Rinse eggplant and pat dry.
2
Lay eggplant, tomatoes, squash, bell pepper, and scallions on a baking sheet and drizzle with 1 Tbsp. oil; season with salt and pepper.
3
Grill vegetables, turning occasionally, until tender, transferring them to a baking sheet as they are done. The tomatoes, scallions, and eggplant will cook the fastest (2-5 minutes); the squash and bell pepper will take about 5 minutes.
4
Slice three-quarters of the tomatoes in half and grate the cut side over the coarse holes of a box grater into a medium bowl (discard core and any tomato skin left in your hand). Whisk in vinegar and remaining 2 Tbsp. oil; season to taste with salt and pepper. Set vinaigrette aside. Chop remaining tomatoes and transfer to a large bowl. Chop remaining grilled vegetables into 1/2-inch pieces and add to bowl. Drizzle tomato vinaigrette over and toss gently to coat. Transfer vegetables to a serving platter or bowl and garnish with tarragon

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons safflower oil or other neutral oil, Kosher salt, 2 medium eggplants (about 1 pound), halved lengthwise, 1 1/2 pounds tomatoes, and more.

Yes, Grilled Ratatouille Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Ratatouille Salad

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