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Grilled Ratatouille Salad 2014-08-06 https://www.metro.ca/userfiles/image/recipes/ratatouille-grillee-en-salade-10166.jpg PT20M PT10M PT30M

Preheat the barbecue grill at 450° F.In a large bowl, combine the zucchinis and eggplant slices, the peppers, red onion pieces, the cherry tomatoes and the halved lemon.Add the olive oil and coat the vegetables well.Put the vegetables on the grill and season.Cook the cherry tomatoes and the halved lemon for 2 minutes, remove from the grill and reserve.Continue cooking the other vegetables until they have nice grill marks, turning them a few times.Remove the zucchinis and the peppers after 5 minutes and reserve them with the tomatoes.After 10 minutes of grilling, remove the eggplants and the onions.Let the vegetables cool for a few minutes and cut them in smaller pieces.Transfer the vegetables in a bol, add the fresh herbs, the balsamic vinegar and the lemon juice. Check the seasonning and serve the ratatouille hot or cold.

4 Chef Caroline McCann

4 1 4 4

2 medium zucchini of various colours, sliced in ¼ inch thick slices 1 large eggplant, sliced in ½ inch thick slices 2 large red peppers, seeded and cut in 2 pieces each 1 large red onion, peeled and cut in 8 pieces 1 1/2 cup (375 ml) yellow cherry tomatoes 1 lemon, halved, seeds removed 1/3 c. à soupe (85 ml) extra virgin olive oil To taste salt and fresh ground black pepper 1 1/2 Tbsp. (20 ml) fresh basil, chopped 1 Tbsp. (15 ml) fresh oregano, chopped 4 springs fresh thyme, chopped 1 1/2 Tbsp. (20 ml) white balsamic vinegar

Grilled Ratatouille Salad

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servings

0:20

Preparation

0:10

COOKING

0:30

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2

medium zucchini of various colours, sliced in ¼ inch thick slices

1

large eggplant, sliced in ½ inch thick slices

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EGGPLANTS OR GREEN ZUCCHINI OR BABY CARROTS

$1.29 ea. or /lb

PRODUCT OF MEXICO, or 340 g PRODUCT OF U.S.A.,

EGGPLANTS OR GREEN ZUCCHINI OR BABY CARROTS

$1.29 ea. or /lb

PRODUCT OF MEXICO, or 340 g PRODUCT OF U.S.A.,

EGGPLANTS OR GREEN ZUCCHINI OR BABY CARROTS

$1.29 ea. or /lb

PRODUCT OF MEXICO, or 340 g PRODUCT OF U.S.A.,

2

large red peppers, seeded and cut in 2 pieces each

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ORGANIC BLUEBERRIES OR ORGANIC SWEET PEPPERS

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170 g, PRODUCT OF PERU OR MEXICO No. 1 GRADE or 2 PK, PRODUCT OF ONTARIO OR MEXICO

ORGANIC BLUEBERRIES OR ORGANIC SWEET PEPPERS

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1

large red onion, peeled and cut in 8 pieces

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CARROTS OR YELLOW ONIONS

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2 lb, PRODUCT OF ONTARIO CANADA No. 1 GRADE

CARROTS OR YELLOW ONIONS

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2 lb, PRODUCT OF ONTARIO CANADA No. 1 GRADE

1 1/2 cup
(375 ml)
yellow cherry tomatoes

1

lemon, halved, seeds removed

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2 lb, PRODUCT OF SOUTH AFRICA or 5 PK, PRODUCT OF MEXICO OR PERU or 2 lb, PRODUCT OF MOROCCO

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2 lb, PRODUCT OF SOUTH AFRICA or 5 PK, PRODUCT OF MEXICO OR PERU or 2 lb, PRODUCT OF MOROCCO

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2 lb, PRODUCT OF SOUTH AFRICA or 5 PK, PRODUCT OF MEXICO OR PERU or 2 lb, PRODUCT OF MOROCCO

1/3 c. à soupe
(85 ml)
extra virgin olive oil

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save $4.00

Mastro Extra Virgin Olive Oil

$6.99 ea.

1 L SELECTED VARIETIES

To taste

salt and fresh ground black pepper

1 1/2 Tbsp.
(20 ml)
fresh basil, chopped

1 Tbsp.
(15 ml)
fresh oregano, chopped

4

springs fresh thyme, chopped

1 1/2 Tbsp.
(20 ml)
white balsamic vinegar

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COLAVITA WHITE WINE VINEGAR OR IRRESISTIBLES BALSAMIC GLAZE

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250 - 500 ml, SELECTED VARIETIES

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Imprimer ma sélection

Preparation

Preheat the barbecue grill at 450° F.

In a large bowl, combine the zucchinis and eggplant slices, the peppers, red onion pieces, the cherry tomatoes and the halved lemon.

Add the olive oil and coat the vegetables well.

Put the vegetables on the grill and season.

Cook the cherry tomatoes and the halved lemon for 2 minutes, remove from the grill and reserve.

Continue cooking the other vegetables until they have nice grill marks, turning them a few times.

Remove the zucchinis and the peppers after 5 minutes and reserve them with the tomatoes.

After 10 minutes of grilling, remove the eggplants and the onions.

Let the vegetables cool for a few minutes and cut them in smaller pieces.

Transfer the vegetables in a bol, add the fresh herbs, the balsamic vinegar and the lemon juice. Check the seasonning and serve the ratatouille hot or cold.

Source : Chef Caroline McCann

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