Grilled ratatouille salad with feta
5
- Prep Time15 min
- Total Time15 min
- Makes6 Servings
Yvonne Duivenvoorden
This Provençal dish of simmered vegetables adapts deliciously to the grill, which imparts to it a slightly smoky character.
Ingredients
2 tomatoes
2 thin Japanese eggplants
2 bell peppers, one red and one yellow
2 tbsp olive oil
1 tsp dried oregano leaves
generous pinch salt
generous pinch pepper
1 small red onion
2 thinly sliced green onions, optional
2 garlic cloves, minced
2 tbsp red-wine vinegar
1/2 cup crumbled feta, optional
1/4 to 1/2 cup shredded fresh basil, or small basil leaves
Instructions
Oil grill and heat barbecue to medium. Slice each tomato into 4 thick rounds; cut eggplants and zucchini lengthwise into thick slices; and quarter peppers. Place in a large bowl. Drizzle with oil. Sprinkle with seasonings. Toss. Cut red onion into thick rounds and brush with a little oil. Don't separate into rings. Place all on grill. You may have to cook in 2 batches. Barbecue, turning often until vegetables are tender, 6 to 8 min. Remove each to a cutting board when done. (Keep an eye on tomatoes - they cook quickly.)
Coarsely chop vegetables and place in bowl with green onions and garlic. Drizzle with vinegar. Toss to coat. Taste and add salt if needed. Turn onto a platter. Sprinkle with feta and basil. Serve hot or cold.
Nutrition (per serving)
Calories 126, Protein 4g, Carbohydrates 13g, Fat 8g, Fibre 3g.
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