Grilled Ratatouille Salad

1. 1

   Put vinegar in small saucepan and bring to a simmer over high heat.

2. 2

   Reduce heat to medium, and cook 12 minutes or until vinegar becomes syrup-like and reduces to 1/4 cup.

3. 3

   Set aside.

4. 4

   Place eggplant, peppers, zucchini, and onion in large bowl, and season with salt and pepper.

5. 5

   Let stand 30 minutes at room temperature or refrigerate overnight.

6. 6

   Pour off any liquid.

7. 7

   Heat grill or grill pan over medium-high heat.

8. 8

   Spritz vegetables with cooking spray, and grill 2 to 3 minutes on each side, or until cooked through.

9. 9

   Cool slightly, and chop into 1-inch pieces.

10. 10

    Toss with parsley, basil, pine nuts, and balsamic syrup.

11. 11

    Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.