by: Kate McMillan
Cook Time
15 minutes
Prep Time
15 minutes
Yield
Serves 4–6
Total Time
15 minutes
Prep Time
15 minutes
Yield
Serves 4–6
summary
Ratatouille is a French dish consisting of stewed vegetables. Our take on this classic showcases grilled fresh summer vegetables in a salad. This salad is hearty enough to be a main dish, but would also be delicious served with grilled fish, chicken or steak. Toss the vegetables in the dressing while they are still warm as they will absorb the flavor best in this manner. You can easily multiply this recipe to feed a crowd.
ingredients
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil, divided
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small eggplant
- 1 zucchini
- 4 1-inch thick slices crusty bread (such as Italian or ciabatta)
- 1 cup cherry tomatoes, halved
- â…“ cup thinly sliced red onion
- ¼ cup chopped fresh basil
directions
- Prepare a grill to medium-high.
- In a large serving bowl, stir together the garlic, Dijon mustard, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Whisk in ¼ cup olive oil. Set aside.
- Cut the peppers into four large pieces, discarding the stems, ribs and seeds. Cut the eggplant into ½-inch rounds. Slice the zucchini lengthwise into ½ inch-thick pieces.
- Place all the veggies into a large bowl and toss with 3 tablespoons of olive oil, seasoning generously with salt and pepper. Grill vegetables until charred on all sides, about 3 minutes per side for the peppers and zucchini and 4 minutes per side for the eggplant.
- Brush both sides of the bread slices with the remaining tablespoon of olive oil and grill until lightly toasted, about 3 minutes per side.
- While still warm, cut all the vegetables and bread into bite-sized pieces, quickly add them to the serving bowl, and toss with the dressing. Add the cherry tomatoes, red onion and basil and toss to combine.
notes
Traditional vegetables in ratatouille are eggplant, peppers, zucchini and yellow squash. Use whatever looks best to you!
Grill vegetables just until they are cooked through with nice grill marks but still hold their shape with a slight crunch.
This salad is also lovely with the addition of goat cheese or feta.
Lemon juice can be substituted in this recipe with balsamic or red wine vinegar.
