Grilled Ratatouille Salad (France)

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Grilled Ratatouille Salad

 

1 medium eggplant, cut 1/2 " -thk rounds

1 medium zucchini, quartered lengthwise

1 medium red bell pepper, cut lengthwise into 6 strips

1 medium onion, cut 1/2 " -thk rounds

3 tablespoon garlic-flavored olive oil

2 to 3 teaspoons balsamic vinegar

2/3 cup crumbled feta cheese

2 tablespoons chopped fresh basil

 

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.

Serves 4.

 

 

 

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