Grilled ratatouille salad

Delicious Grilled Ratatouille Salad bursting with smoky flavors of grilled veggies, tossed in a tangy vinaigrette, perfect for a light and flavorful meal!

Ingredients:

• 1 small eggplant
• Kosher salt
• 3 medium tomatoes
• 1 medium zucchini
• 1 medium red bell pepper
• 1 small red onion
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 tablespoon plus 2 teaspoons red wine vinegar
• 1/2 cup fresh basil leaves, thinly sliced

Instructions:

1. Cut the eggplant into rounds that are 1/2-inch thick. Place them in a bowl of lightly salted water for 15 to 20 minutes; then drain and press to remove excess water.
2. While waiting, slice the tomatoes and zucchini into rounds that are 1/2-inch thick. Remove the stems and seeds from the bell pepper; slice the pepper and onion into rings that are 1/2-inch thick.
3. Preheat a grill or grill pan to medium high heat. Coat the vegetables with olive oil on both sides and season with 1/2 teaspoon of salt and pepper to your liking. Grill the vegetables (if needed, in batches), flipping them over, until tender and charred, typically 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion, and zucchini, and around 10 minutes for the eggplant. Allow them to cool down.
4. Drizzle the vegetables with vinegar. Place the zucchini and eggplant on plates, arranging them in a circular pattern with some overlap. Top with bell pepper, tomato, and onion. Garnish with basil leaves.
5. Image by Kate Sears

Summary:

• Calories: 636 kcal
• Fat: 43 g
• Protein: 12 g
• Carbs: 61 g
• Potassium: 2776 mg
• Magnesium: 170 mg