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Grilled Ratatouille Salad 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.
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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

Grilled Ratatouille Salad

Rate this recipe
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4
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
  • 2
    large red peppers, seeded and cut in 2 pieces each
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 1
    large red onion, peeled and cut in 8 pieces
  • 1 1/2 cup
    (375 ml)
    yellow cherry tomatoes
  • 1
    lemon, halved, seeds removed
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


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

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $3.99 ea.

    1.42 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
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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