Grilled ratatouille salad

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20 min


7 to 10 cups (1.75 to 2.5 L)

* PLUS Grilling Time: 6 minutes


  • 1 large lemon
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dried basil leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 large tomatoes
  • 1 eggplant
  • 1 fennel bulb , optional
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 red onion
  • 2 leeks or green onions
  • olive oil , for brushing
  • 1 cup coarsely chopped fresh basil , or cilantro


  • Squeeze 1/3 cup (75 mL) juice from lemon into a bowl. Whisk in 3 tbsp (45 mL) oil, vinegar, basil, salt and pepper. Oil grill. Heat barbecue to medium-high.
  • Slice each tomato into 4 thick rounds. Cut unpeeled eggplant lengthwise into slices about 1/2 inch (1 cm) thick. Trim fronds from top of fennel and discard. Cut fennel in half lengthwise. Slice each half into 4 wedges. Core and seed peppers, then slice into halves or quarters. Slice zucchini in half lengthwise. Peel, then slice red onion into 4 thick rounds. Cut and discard dark green parts from leeks. Slice white part in half lengthwise. Fan out white part. Rinse under cold water to remove grit. If using green onions, leave whole.
  • Lightly brush both sides of vegetables with olive oil, then place on grill. Depending on size of barbecue, you might have to grill in 2 batches. Grill until tender and lightly charred, turning often, 6 to 8 minutes. Remove veggies to a cutting board as they are done. (Keep an eye on tomatoes and leeks or green onions as they cook quickly.)
  • Coarsely chop tomatoes, eggplant, peppers and red onion. Thickly slice zucchini diagonally. Thinly slice leeks or green onions. Place veggies in bowl with dressing and gently stir until well coated. Taste and add more salt, if needed. Stir in fresh basil. Serve at room temperature as a side dish. Salad will keep well, covered and refrigerated, up to 2 days.

Nutrition (per serving)

  • Calories
  • 68,
  • Protein
  • 0.8 g,
  • Carbohydrates
  • 6.4 g,
  • Fat
  • 4.9 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 119 mg.

Let’s face it — the barbecue is a natural gathering spot at any backyard party. When you cook this party-size side dish on the grill, there’s no need to run inside to check on the veggies and miss the gossip!