Grilled ratatouille salad with feta



15 min


6 Servings

* PLUS Grilling Time: 6 minutes
Grilled ratatouille salad with feta

Yvonne Duivenvoorden

This Provençal dish of simmered vegetables adapts deliciously to the grill, which imparts to it a slightly smoky character.


  • 2 tomatoes
  • 2 thin Japanese eggplants
  • 2 bell peppers , one red and one yellow
  • 2 tbsp olive oil
  • 1 tsp dried oregano leaves
  • generous pinch salt
  • generous pinch pepper
  • 1 small red onion
  • 2 thinly sliced green onions , optional
  • 2 garlic cloves , minced
  • 2 tbsp red-wine vinegar
  • 1/2 cup crumbled feta , optional
  • 1/4 to 1/2 cup shredded fresh basil , 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)

  • Calories
  • 126,
  • Protein
  • 4 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,