Grilled Ratatouille Salad

Grilled Ratatouille Salad


  •     1 large garlic clove, minced

  •     2 tablespoons lemon juice

  •     2 tablespoons Dijon mustard

  •     1 tablespoon rice wine vinegar

  •     Salt and ground black pepper

  •     ¾ cup extra-virgin olive oil, divided

  •     4 ounces (about ¾ cup) crumbled feta cheese, divided

  •     1 large eggplant, trimmed and sliced about ½-inch thick

  •     2 medium zucchini, trimmed and sliced on the diagonal about ½-inch

  •     2 medium red onions, trimmed and cut into thick slabs

  •     2 yellow or orange bell peppers, quartered, stemmed and seeded

  •     4 Italian plum tomatoes, halved

  •     ¼ cup chopped fresh oregano


  1.     Whisk garlic, lemon juice, mustard, vinegar, and a light sprinkling of salt and pepper in a 2-cup Pyrex measuring cup.

  2. Whisk in ½ cup of oil, slowly at first to ensure mixture emulsifies, to make thick vinaigrette; whisk in ½ cup of the feta.

  3.     Meanwhile, heat a gas grill igniting all burners on high for at least 10 minutes.

  4. Clean hot grate with a wire brush, then lubricate it with an oil-soaked rag or build a hot charcoal fire.

  5. Brush both sides of eggplant, zucchini, onions, peppers, and tomatoes with remaining ¼ cup of oil and season with salt and pepper to taste.

  6. Place vegetables on hot rack and grill, turning only once (except tomatoes) until cooked with impressive grill marks, about 5 minutes per side. Leave tomatoes cut side up the entire time and cook until soft and slightly deflated, 8 to 10 minutes.

  7. Remove vegetables from grill. (Can be served right away or left at room temperature for a couple of hours.)

  8.     When ready to serve, arrange a portion of vegetables on each salad plate, drizzle with vinaigrette, sprinkle with oregano, and a little extra feta.

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