Grilled Ratatouille Salad
2 tablespoons extra-virgin olive oil
1. Brush all vegetables, except the tomato, with olive oil and grill until fork-tender. Set aside to cool.
1 large eggplant, sliced 1/3 inch crosswise
1 large red onion, sliced 1/3 inch thick
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 green bell pepper, halved and seeded
3 medium tomatoes, cut bite-size
3 tablespoons balsamic vinegar
2 tablespoons capers
salt and freshly ground black pepper
1/4 cup chopped italian parsley
2. Place cutup tomatoes in a large bowl. Add the basil, vinegar, capers, salt, pepper and parsley. When the grilled vegetables have cooled enough to touch, peel peppers and dice all vegetables into uniform bite-size pieces.
3. Add to the bowl and toss to mix.
4. Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature.
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