Grilled Ratatouille Salad
Vegetarian Times Issue: June 1, 2001 p.41
Brush thick slices of crusty bread with olive oil and grill alongside the vegetables for a tasty side dish.
Directions
- Prepare charcoal grill or preheat gas grill on medium-high heat.
- On baking sheet, place eggplant, zucchini, bell pepper and onion. Drizzle with oil and sprinkle with salt and pepper. Turn to coat.
- Place vegetables on grilling rack. Cook vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and 10 minutes for peppers and onion.
- In large bowl, place vegetables. Add balsamic vinegar and toss to coat. Divide vegetables between two plates. Sprinkle with cheese and basil and serve.
ingredient list
4 Servings
- 1 medium eggplant (12 to 14 oz.), cut into 1⁄2-inch-thick rounds
- 1 medium zucchini, quartered lengthwise
- 1 medium red bell pepper, cut lengthwise into 6 strips
- 1 medium onion, cut into 1⁄2-inch-thick rounds
- 3 Tbs. garlic-flavored olive oil
- 2 to 3 tsp. balsamic vinegar
- 2⁄3 cup crumbled feta cheese
- 2 Tbs. chopped fresh basil
Nutritional Information
Per Serving:
| Calories |
250 |
| Protein |
8g |
| Total Fat |
19g |
| Saturated Fat |
7g |
| Carbs |
14g |
| Cholesterol |
0mg |
| Sodium |
466mg |
| Fiber |
4g |
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