Grilled Ratatouille Salad Recipe

Name: Grilled Ratatouille Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large ripe tomato; 1 head garlic, halved lengthwise; 1 large zucchini, sliced lengthwise into 1/2-inch-thick strips; 1 yellow squash, sliced lengthwise into 1/2-inch-thick strips; 1 small eggplant, sliced lengthwise into 1/2-inch-thick strips; 1 red bell pepper, seeded and sliced into wide strips; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1 tablespoon kosher salt, plus additional for seasoning; Freshly ground black pepper; 2 tablespoons white wine vinegar; 1/2 cup fresh basil, torn into pieces; 1 1/2 teaspoons roughly chopped fresh thyme

Servings: persons

1 large ripe tomato
1 head garlic, halved lengthwise
1 large zucchini, sliced lengthwise into 1/2-inch-thick strips
1 yellow squash, sliced lengthwise into 1/2-inch-thick strips
1 small eggplant, sliced lengthwise into 1/2-inch-thick strips
1 red bell pepper, seeded and sliced into wide strips
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tablespoons white wine vinegar
1/2 cup fresh basil, torn into pieces
1 1/2 teaspoons roughly chopped fresh thyme

1
["Prepare an outdoor grill with a hot fire.", "Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes.", "Set garlic aside.", "Wrap tomato in foil and set aside.", "Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil.", "Season with 1 tablespoon salt and black pepper to taste.", "Grill the vegetables over direct heat until ""kissed by the grill"" and just tender, 2 to 3 minutes per side.", "Chop the tomato and put it in a large bowl, along with the skin and juices.", "Squeeze the garlic from its skin, chop, and add to tomato.", "Dice the rest of the vegetables into large pieces and add to tomato.", "Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme.", "Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables.", "Serve warm or at room temperature.", "Know-How: The shot of white wine vinegar at the end brightens the flavor of the ratatouille and cuts through the smoky taste of the grill.", "Add it according to your taste to balance the char flavor from grilling."]

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 large ripe tomato, 1 head garlic, halved lengthwise, 1 large zucchini, sliced lengthwise into 1/2-inch-thick strips, 1 yellow squash, sliced lengthwise into 1/2-inch-thick strips, 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.

That's it — enjoy your meal!

Grilled Ratatouille Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions