Grilled Ratatouille Salad

Name: Grilled Ratatouille Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 6 servings Freshly ground black pepper; 1 small eggplant, sliced lengthwise into 12-inch-thick strips; 3 liters fresh basil, torn into pieces; 12 teaspoons roughly chopped fresh thyme; 1 head garlic, halved lengthwise; 1 Tbsp kosher salt, plus additional for seasoning; 3 liters extra-virgin olive oil; 1 red bell pepper, seeded and sliced into wide strips; 1 large ripe tomato; 2 Tbsps white wine vinegar; 1 yellow squash, sliced lengthwise into 12-inch-thick strips; 1 large zucchini, sliced lengthwise into 12-inch-thick strips

Grilled Ratatouille Salad

Grilled Ratatouille Salad might be just the side dish you are searching for. One serving contains 445 calories, 4g of protein, and 44g of fat. This recipe serves 6. It is perfect for The Fourth Of July. If you have tomato, zucchini, squash, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Prepare an outdoor grill with a hot fire.

Equipment you will use

Grill

Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.

Ingredients you will need

Garlic

Tomato

Wrap

Equipment you will use

Grill

Aluminum Foil

Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.

Ingredients you will need

Salt And Pepper

Yellow Squash

Vegetable

Olive Oil

Eggplant

Zucchini

Pepper

Equipment you will use

Grill

Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato.

Ingredients you will need

Vegetable

Garlic

Tomato

Equipment you will use

Bowl

Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Vinegar

Basil

Thyme

Serve warm or at room temperature.

Equipment

Grill

Aluminum Foil

Bowl

Ingredients

Servings:

6servings

Freshly ground black pepper 1small

eggplant, sliced lengthwise into 12-inch-thick strips 3liters

fresh basil, torn into pieces 12teaspoons

roughly chopped fresh thyme 1head

garlic, halved lengthwise 1Tbsp

kosher salt, plus additional for seasoning 3liters

extra-virgin olive oil 1

red bell pepper, seeded and sliced into wide strips 1large

ripe tomato 2Tbsps

white wine vinegar 1

yellow squash, sliced lengthwise into 12-inch-thick strips 1large

zucchini, sliced lengthwise into 12-inch-thick strips

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau La Grange Clinet Bordeaux Superiore. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.