Grilled Ratatouille Vegetable Salad

Tired of having the same old salads at every backyard barbecue or picnic? This grilled ratatouille vegetable salad is a great colorful and very healthy salad that is a great choice for a change. The grilled ratatouille vegetable salad is much lighter then the standard potato or pasta salads that are the norm, but still pack a great flavor from the vegetables and the light vinaigrette dressing and fresh herbs that the grilled vegetables are tossed in. The salad takes very little time and can be served either hot or cold. Check out the recipe below in post.

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Start off by cutting the vegetables into large pieces like described in the recipe. the larger the better so none are lost through the grates in the grill. If you do not have access to a grill you can bake the vegetables at 425 degrees to get similar results.

In a bowl, whisk the vinegar, mustard, garlic, salt and pepper until combine. Slowly whisk in the olive oil until thoroughly incorporated. Removed 3 tablespoons of dressing from bowl and reserve it for later in a clean bowl. Place cut zucchini, peppers and onion in a clean pan or bowl and pour the remaining dressing to coat. Let the vegetables marinate for 15- 20 minutes. Do not marinate the eggplant!! the eggplant will soak in the marinate and will be soggy and fall apart.

Place your grill on medium high heat. Clean and oil the grates and place the eggplant and marinated vegetables on the grill. Cook for 5-6 minutes on each side until tender and slightly charred on the sides. 

Let the vegetables cool slightly and cut into 1-2 inch pieces. Toss with the reserve dressing and top with the chopped parsley and basil. Season with additional salt and pepper if needed. Serve room temperature.

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