Fresh Ratatouille Salad




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.



  1. Preheat your grill and lightly oil
  2. Toss on the Peppers and grill over high heat, turning until they are charred all over
  3. Remove to a bowl and cover with a lid, plate or aluminum foil so they can steam
  4. Salt the Eggplant with Smoked Sea Salt and let sit a few minutes. Turn over and repeat, then brush off the salt
  5. Lightly oil or spray Zucchini and Eggplant with Olive Oil
  6. 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
  7. Remove to a cookie sheet (so they don't get too soggy)
  8. 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
  9. Peel the charred skin off the Peppers and remove the seeds
  10. Slice Peppers, Zucchini and Eggplant into long strips
  11. Gently toss all the Veg together, sprinkle with a bit of Vinegar a handful of Fresh Basil and a few Grinds of Pepper.
  12. Serve with a dollop of Pesto if you like

Recipe by Healthy Mama Cooks at