Description

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.

Ingredients

Scale

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

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Instructions

Step 1

Preheat the grill to medium-high heat.

Step 2

Place 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 3

Grill 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 4

Remove the vegetables from the grill and allow them to cool slightly before chopping into bite-sized pieces if needed.

Step 5

In 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 6

Transfer the grilled vegetables to a large serving platter or bowl. Drizzle with the garlic herb vinaigrette and gently toss.

Step 7

Garnish 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.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Grilling
Cuisine: French