Ratatouille Salad (version III)
1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds
Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat.
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter and sprinkle top with cheese.
Ratatouille Salad calls for baslamic vinegar but no where in the receipe does it say where to use it, do i drizzle it over the veges prior to cooking along with the oil or afterwards, when i finish it off with the feta cheese? i'm hoping to make this tonight, please advise - thank you in advance.
Tara, Alberta, Canada
I'm about to try cooking ratatouille tonight for the first time, but this salad sounds lovely, I may have to try that next.
geneve, bossier city, la
Great recipe for ratatouille salad...but also a great recipe for just cleaning out the refrigerator if you have leftover veggies like yellow squash, mushrooms, tomatoes (wonder what else would work???)...oh, and sprinkle on the balsamic vinegar after cooking.
Sandy, Midland VA
Wonderful dish. The balsamic vinegar (I had a balsamic with garlic combination) goes on top, just before you put the feta cheese on. Delicious.
Karen, Toronto Ontario
When i took the veges out if the oven i put them in a ovenproof dish and then smeared a couple of teaspoons of crushed garlic all over them and put them back in the oven for a few minutes then I mixed the oil and vinegar in a jar and shook it,drizzled it all over the veges and then added the feta, it was yummy, my husband loved it.!
Ps, all i had in the fridge was aubergines, red banana chillies and shallots, and it was great. You can use whatever.
Effie , Brisbane
I have just recently began a vegetarian lifestyle and this recipe just seems SO amazing! Thank you!
Think tastes good. I willing to try it.
Anonymous, Location not stated.
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