Grilled ratatouille salad with feta

Prep 15 min
Plus Grilling Time: 6 minutes
Makes 6 Servings



thin Japanese eggplants
bell peppers, one red and one yellow
2 tbsp
1 tsp
generous pinch
generous pinch
small red onion
thinly sliced green onions, optional
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.


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