Grilled Ratatouille Salad
For a great side dish, try this grilled ratatouille salad. Marc Matsumoto from the Fresh Tastes blog discusses why grilled vegetables work well for a Summer version of this classic French dish.
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic
- 1 tsp salt
- 340 grams (12 ounces) baby zucchini, halved lengthwise
- 340 grams (12 ounces) small Japanese eggplant, quartered lengthwise
- 340 grams (12 ounces) cherry tomatoes
- 340 grams (12 ounces) onions, sliced into 1/2-inch thick rings and separated
- 15 g basil
- 1/2 clove garlic
- 1/4 cup olive oil
- In a small food processor or blender, add 1/2 cup of olive oil, the balsamic vinegar, the thyme, 2 cloves of garlic, and the salt. Process until smooth.
- Put the zucchini and eggplant in one bowl and toss with half of the marinade. Put the cherry tomatoes and onions in another bowl and toss with the other half of the marinade.
- Wash out the food processor or blender, dry and add the basil, 1/2 a clove of garlic and 1/4 cup of olive oil. Blend until bright green and smooth. If your blender is too big, you might need to double the amount of everything to make it work.
- Heat a grill until hot and then grill the eggplant and zucchini on two sides until they have nice grill marks and are tender, but still juicy.
- For the tomatoes and onions use a grill basket to hold them over the grill so they don't fall through the gaps. If you're using an indoor grill pan, you can cook them directly on the pan.
- Arrange the vegetables on a platter, sprinkle with your favorite finishing salt and drizzle on the basil oil. Serve hot, room temperature, or cold.