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 yellow bell pepper; 1 red bell pepper; 4 small zucchini; 2 small Italian eggplants; 1 small red onion; 2 plum tomatoes; kosher salt and freshly ground pepper; 6 tbsp. olive oil; 1 1/4 c. fresh basil leaves; 1/4 c. oil-cured olives; 4 slice Italian or French bread; 4 oz. goat cheese or mozzarella

Servings: persons

1 yellow bell pepper
1 red bell pepper
4 small zucchini
2 small Italian eggplants
1 small red onion
2 plum tomatoes
kosher salt and freshly ground pepper
6 tbsp. olive oil
1 1/4 c. fresh basil leaves
1/4 c. oil-cured olives
4 slice Italian or French bread
4 oz. goat cheese or mozzarella

1
Slice the top off each pepper and discard; cut the rest of each pepper into 4 horizontal slices, discarding seeds.
2
Trim zucchini and eggplant, and cut lengthwise into 1/4-inch-thick slices.
3
Peel onion, keeping root end intact.
4
Cut into 8 wedges.
5
Combine sliced vegetables and tomatoes in a bowl, and toss with salt, pepper and 4 Tbsp.
6
olive oil.
7
Oil grill grates and preheat grill.
8
Grill vegetables, turning as they brown and soften, about 4 minutes per side for onion and peppers, 3 minutes per side for tomatoes and 2 minutes per side for zucchini and eggplant.
9
Let cool.
10
Cut vegetables into 1/2-inch strips and combine in a large bowl with 1 cup basil leaves, olives, remaining 2 Tbsp.
11
oil, salt and pepper.
12
Grill bread on one side until golden, 2 to 3 minutes.
13
Remove from grill and spread 1 oz.
14
of the goat cheese or mozzarella on the grilled side of each piece.
15
Return to grill, cheese side up, until warm, about 2 minutes.
16
Divide vegetables among 4 plates, sprinkle with remaining 1/4 cup basil and serve with cheese toasts

476

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 12 ingredients. The key ingredients include: 1 yellow bell pepper, 1 red bell pepper, 4 small zucchini, 2 small Italian eggplants, 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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