Your Town. Your Voice.
Local Business Search
Stock Summary
S&P 5002111.734.34

Ratatouille remade as salad

Copyright 2015 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. The Associated Press

Smokiness from grill contrasts well with sweet veggies.

Tuesday, August 27, 2013 - 9:55 am

Real ratatouille, the classic Nicoise dish, is neither grilled nor a salad. It is a stewed vegetable dish consisting of eggplant, tomato, pepper, zucchini, onion and herbs.

Thing is, all of those ingredients would make a delicious salad, particularly if they were grilled.

Of course the dish needed to be deconstructed and reconstructed a bit, but the flavors and ingredients remain the same.

In fact, the smokiness and char that the grill adds makes for a nice contrast to the sweet vegetables.

Grilled ratatouille salad

Start to finish: 45 minutes

Servings: 8

2 small eggplants, halved lengthwise

Olive oil

2 cloves garlic, minced, divided

Salt and ground black pepper

1 large red onion, cut into 1/2 -inch-thick slices

2 medium zucchini, halved lengthwise

1 pint cherry or grape tomatoes

1 tablespoon balsamic glaze

1 tablespoon herbes de Provence

Pinch red pepper flakes

1 red bell pepper

4 ounces goat cheese, crumbled

Heat grill to medium-high.

Using paring knife, slice shallow slits into cut sides of eggplant halves.

Drizzle eggplants with olive oil, then rub half of garlic and a sprinkle of salt and black pepper into flesh.

Brush onion slices and zucchini halves with little more olive oil and sprinkle salt and pepper.

Fold a large sheet of heavy-duty foil into thirds the long way.

Open foil. Place tomatoes in middle third of foil, then drizzle them with balsamic glaze and 1 tablespoon olive oil.

Sprinkle with herbes de Provence, remaining garlic, and red pepper flakes. Stir gently to combine. Fold foil closed, crimping ends to make packet.

Grill eggplant, onion slices, zucchini halves, tomato packet, and red bell pepper (left whole) for 7 to 10 minutes, or until the vegetables are charred and tender, and the tomatoes are juicy.

Place red pepper in brown paper bag and crimp top closed. Set aside.

Dice eggplant, onion and zucchini and place in large bowl.

When pepper cools slightly, rub charred skin away, using paper bag to assist. Cut pepper into strips, discarding core, and add to other vegetables.

Pour tomatoes and their juices over other vegetables and sprinkle with goat cheese.

Serve warm or at room temperature.

Nutrition information per serving: 160 calories; 90 calories from fat (56 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 15 g carbohydrate; 6 g fiber; 7 g sugar; 5 g protein; 300 mg sodium.