Grilled Ratatouille Salad | Perfect Summer Side
This grilled ratatouille salad is loaded with smoky grilled summer vegetables tossed in a fresh garlic herb vinaigrette. A healthy Mediterranean-inspired side dish perfect for BBQs, cookouts, and easy summer dinners.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Salad
- 1 medium eggplant, chopped into large chunks
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 1 small red onion, cut into wedges
- 8 ounces mushrooms, halved
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- Salt and black pepper, to taste
For the Garlic Herb Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Optional Garnish
- Fresh basil
- Crumbled goat cheese or feta
- Balsamic glaze drizzle
Instructions
Preheat the grill to medium-high heat.
Step 2Place the eggplant, zucchini, squash, bell peppers, onion, mushrooms, and cherry tomatoes into a large bowl. Drizzle with olive oil and season with salt and black pepper.
Step 3Grill the vegetables until tender and lightly charred, turning occasionally. Cook zucchini and squash about 3–4 minutes per side, eggplant and onions about 4–5 minutes per side, mushrooms about 5 minutes, and tomatoes about 2–3 minutes.
Step 4Remove the vegetables from the grill and allow them to cool slightly before chopping into bite-sized pieces if needed.
Step 5In a small bowl or mason jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, honey, basil, parsley, salt, and pepper until combined.
Step 6Transfer the grilled vegetables to a large serving platter or bowl. Drizzle with the garlic herb vinaigrette and gently toss.
Step 7Garnish with fresh basil, crumbled goat cheese or feta, and a drizzle of balsamic glaze if desired. Serve warm, chilled, or at room temperature.
Notes
- Use a grill basket for smaller vegetables like tomatoes and mushrooms.
- This salad tastes even better after chilling for a few hours.
- Great served alongside grilled meats, seafood, or crusty bread.
- You can roast the vegetables in the oven at 425 degrees if you do not have a grill.
Find it online: https://www.firsthomelovelife.com/grilled-ratatouille-salad/