Grilled ratatouille salad with feta
* PLUS Grilling Time: 6 minutes
This Provençal dish of simmered vegetables adapts deliciously to the grill, which imparts to it a slightly smoky character.
, one red and one yellow
1/4 to 1/2 cup
, or small basil leaves
- Oil grill and heat barbecue to medium. Slice each tomato into 4 thick rounds; cut eggplants and zucchini lengthwise into thick slices; and quarter peppers. Place in a large bowl. Drizzle with oil. Sprinkle with seasonings. Toss. Cut red onion into thick rounds and brush with a little oil. Don’t separate into rings. Place all on grill. You may have to cook in 2 batches. Barbecue, turning often until vegetables are tender, 6 to 8 min. Remove each to a cutting board when done. (Keep an eye on tomatoes – they cook quickly.)
- Coarsely chop vegetables and place in bowl with green onions and garlic. Drizzle with vinegar. Toss to coat. Taste and add salt if needed. Turn onto a platter. Sprinkle with feta and basil. Serve hot or cold.
Nutrition (per serving)
- 4 g,
- 13 g,
- 8 g,
- 3 g,