Wednesday, July 13, 2011

Grilled Ratatouille Salad

It has been so hot the last few days that the last thing I feel like doing is turning on the oven. My stomach had other plans and requested ratatouille for dinner. (It may or may not have something to do with watching a certain Disney movie by the same name.) Lucky for me I stumbled across this recipe that didn't require heating up the house since the vegetables are prepared on the grill. I served this with my favorite Spinach-Stuffed Tomatoes and grilled sourdough baguette.

Grilled Ratatouille Salad
recipe slightly adapted from Vegetarian Times

¾ cup balsamic vinegar, optional
1 medium eggplant, sliced lengthwise into ½-inch pieces
3 large red bell peppers, cut into quarters
3 medium zucchini, sliced in half lengthwise
1 medium bunch broccolini
1 medium red onion, sliced into ½-inch rings
Olive oil or vegetable oil, for brushing vegetables
¼ cup parsley, chopped
¼ cup basil, chopped
¼ cup pine nuts

If using, put vinegar in small saucepan and bring to a simmer over high heat. Reduce heat to medium, and cook 12 minutes or until vinegar becomes syrup-like and reduces to ¼ cup. Set aside.

Place eggplant, peppers, zucchini, broccolini and onion in large bowl, and season with salt and pepper. Let stand 30 minutes at room temperature or refrigerate overnight. Pour off any liquid that accumulates.

Heat grill or grill pan over medium-high heat. Brush vegetables lightly with olive oil. Place cut side down on grill and cook 2 to 3 minutes on each side, or until cooked through. Cool slightly, and chop into bite-sized pieces. Toss with parsley, basil, and pine nuts Drizzle with balsamic syrup, if desired. Serve warm or chilled.