Grilled Ratatouille Salad

1 day ago 4

Democracy Dies successful Darkness

Ratatouille was 1 of my mom's specialties. When I was young, I didn't spot its appeal. It took her a agelong clip to prepare, and the effect was a small oily. (Sorry, Mom.)

Over the years I person roasted that aforesaid operation of vegetables, incorporating them into salads, pasta dishes and pilafs. In this dish, the eggplant, zucchini and bulb slices are brushed with a flavorful garlic-herb lipid and grilled, past instantly transferred to a vessel and sealed successful with aluminum foil to decorativeness the cooking. Roasted doorbell capsicum and vinegar assistance equilibrium the flavors.

Use the oven's broiler if you don't person a grill.

From columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 6-8 Makes astir 4 1/2 cups

1/4 cupful coarsely chopped garlic
1/4 cupful coarsely chopped caller parsley
1/4 cupful coarsely chopped caller oregano
2 tablespoons chopped caller chives
1/2 cupful olive oil
Kosher salt
Freshly crushed achromatic pepper
1 lb thin-skinned eggplant, chopped into 1/4-inch slices
1 lb zucchini, trimmed and chopped lengthwise into 1/4-inch slices
1 mean saccharine onion, chopped into 1/4-inch slices
1 mean reddish doorbell pepper, roasted, seeded and peeled, past chopped into generous 1/4-inch pieces (see NOTE)
2 tablespoons reddish vino vinegar, oregon much to taste

Nutritional Facts

Per serving (based connected 8)

Calories
80
Fat
5 g
Saturated Fat
1 g
Carbohydrates
9 g
Sodium
40 mg
Protein
2 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published June 18, 2013

Updated March 14, 2026