Party-Size Ratatouille Salad

Instructions

• Squeeze juice from lemon into a bowl. Whisk in 3 tbsp (45 mL) oil, vinegar, basil, salt and pepper. Set aside. Oil grill. Heat barbecue to medium-high.

• Slice each tomato into 4 thick rounds. Cut unpeeled eggplant lengthwise into slices about 1/2-in. (1-cm) thick. Trim fronds from top of fennel, if using, and discard. Cut fennel in half lengthwise. Slice each half into 4 wedges. Slice peppers into halves or quarters. Slice zucchini in half lengthwise. Slice red onion into 4 thick rounds. Cut and discard dark green parts from leeks. Slice white part in half lengthwise, then fan out. Rinse under cold water to remove grit. (If using green onions instead, leave whole.)

• Lightly brush vegetables all over with olive oil, then place on grill. You might have to grill in 2 batches. Grill until tender and lightly charred, turning often, 6 to 8 min. Remove veggies to a cutting board as they are done. (Keep an eye on tomatoes and leeks or green onions. They cook very quickly.)

• Coarsely chop tomatoes, eggplant, fennel, peppers and red onion. Thickly slice zucchini diagonally. Thinly slice leeks. Place all in bowl with dressing and gently stir until well coated. Taste and add more salt, if needed. Stir in fresh basil, if using. Serve at room temperature as a side dish. Salad will keep well, covered and refrigerated, up to 2 days.