Fresh Ratatouille Salad
This is super fast and fresh. Use the grill to cook everything at once. I use a grill basket for the garlic and tomatoes. You can also use a grill pan on top of the stove, but it will take some time to grill everything this way. Serve with a dollop of prepared pesto.
Fresh Ratatouille Salad
Prep
Cook
Total
Yield 4 Servings
Light and fresh take on the traditional cooked Ratatouille. Use the BBQ Grill or a stovetop grill pan to sear the Veg. Peppers can be roasted directly over open flame on the stove.
Ingredients
- 2 large Eggplants, peeled
- 2 Zucchini
- 2 large peppers, Red or Yellow
- 1 head Garlic, separated and peeled
- 12 Cherry Tomatoes
- handful of Fresh Basil
- good quality Olive Oil
- Sherry or Balsamic Vinegar
- Smoked Sea Salt & Pepper
- Prepared Pesto
Instructions
- Preheat your grill and lightly oil
- Toss on the Peppers and grill over high heat, turning until they are charred all over
- Remove to a bowl and cover with a lid, plate or aluminum foil so they can steam
- Salt the Eggplant with Smoked Sea Salt and let sit a few minutes. Turn over and repeat, then brush off the salt
- Lightly oil or spray Zucchini and Eggplant with Olive Oil
- Turn the grill down a bit and grill Zucchini and Eggplant until just browned, turning on the grill to get lovely grill marks on both sides
- Remove to a cookie sheet (so they don't get too soggy)
- Toss the Tomatoes and Whole Garlic with a bit of Olive Oil then put in a grill basket and grill until the tomatoes are charred and just bursting
- Peel the charred skin off the Peppers and remove the seeds
- Slice Peppers, Zucchini and Eggplant into long strips
- Gently toss all the Veg together, sprinkle with a bit of Vinegar a handful of Fresh Basil and a few Grinds of Pepper.
- Serve with a dollop of Pesto if you like
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