Name: Grilled Vegetable Ratatouille Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 medium eggplant, sliced into rounds; 2 small zucchinis, sliced lengthwise; 1 large red bell pepper, seeded and quartered; 1 large yellow bell pepper, seeded and quartered; 1 pint cherry tomatoes, washed; 1 red onion, peeled and cut into wedges; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 3 tablespoons balsamic vinegar; 1 clove garlic, minced; 1 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; Salt and black pepper, to taste

Instructions

Preheat your grill to medium-high heat. Drizzle the eggplant slices, zucchini, bell peppers, cherry tomatoes, and red onion wedges with olive oil. Season the vegetables with salt, pepper, thyme, and oregano.
Place the vegetables on the grill and cook for about 5-7 minutes per side, or until they have nice grill marks and are tender. You may need to cook the vegetables in batches, depending on the size of your grill.
While the vegetables are grilling, prepare the dressing. In a small bowl, whisk together balsamic vinegar, minced garlic, Dijon mustard, and olive oil. Season with salt and pepper to taste.
Once the vegetables are grilled to perfection, remove them from the grill and let them cool slightly. Cut the eggplant, zucchini, and bell peppers into bite-sized pieces. Place all the grilled vegetables in a large serving bowl.
Pour the dressing over the grilled vegetables and toss gently to coat all the vegetables with the dressing.
Let the salad sit for about 15-20 minutes to allow the flavors to meld together. Garnish with fresh herbs like basil or parsley before serving.

Ingredients

Instructions

Nutrition Facts

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