This Easy Grilled Ratatouille Salad Recipe offers a fresh, modern take on a beloved classic. By grilling the vegetables, we transform traditional ratatouille into a vibrant, smoky summer salad that captures the essence of the season in every delicious bite. It’s the perfect way to enjoy the abundance of fresh produce, making it an essential dish for your warm-weather culinary repertoire.
This post has been updated from the original that was posted July 27, 2016, with enhanced tips, more detailed instructions, and additional insights for a truly spectacular grilled ratatouille salad experience.
As summer unfolds, gardens burst with fresh produce, and local farmers’ markets overflow with colorful bounty. If your garden is flourishing this year or you have access to a fantastic farmers market, then preparing this Grilled Ratatouille Salad is an absolute must. Grilling vegetables like zucchini, eggplant, bell peppers, and red onions brings out their natural sweetness and a delightful smoky char that’s simply irresistible. Tossed with a bright balsamic dressing, this salad perfectly marries classic flavors with a contemporary grilling technique.
Find yourself with an overwhelming amount of zucchini? This isn’t a problem; it’s an exciting opportunity! Zucchini is incredibly versatile and can be transformed into a myriad of delicious dishes. Beyond this grilled ratatouille salad, consider making Vegan Stuffed Zucchini, a moist Zucchini Bread, fun Zucchini Pizza Bites, wholesome Zucchini Muffins, elegant Zucchini Rollatini, or even surprising Zucchini Brownies. The possibilities are endless when you have an abundance of this wonderful summer squash – truly, it’s what summer culinary dreams are made of!
Why You’ll Adore This Grilled Ratatouille Salad
This grilled ratatouille salad isn’t just a recipe; it’s a summer experience. Here’s why it’s destined to become a staple in your kitchen:
- Keeps Your Kitchen Cool: Say goodbye to heating up your house with a hot oven. All the cooking happens outdoors on the grill, making it ideal for scorching summer days.
- Highlights Natural Flavors: Grilling coaxes out the inherent sweetness and unique characteristics of each vegetable, creating a depth of flavor that steaming or roasting simply can’t achieve. It’s simple, yet incredibly effective.
- Irresistible Grilled Zucchini & Eggplant: The smoky char and tender texture of grilled zucchini and eggplant are unparalleled. These humble vegetables become stars when kissed by fire, offering a delightful chewiness and robust flavor.
- The Ultimate Potluck Side Dish: This vibrant salad is a crowd-pleaser that travels well. It’s visually appealing, packed with wholesome ingredients, and always a hit at gatherings. Just “Make it. Bring it.” and watch it disappear!
- Perfect for Healthy Meal Prep: The flavors actually deepen and meld beautifully as the salad sits, making it an excellent candidate for advance preparation. Prepare a large batch at the start of the week for healthy lunches and dinners.
- Versatile Transformation: This recipe is wonderfully adaptable. For instance, you can easily transform it into a satisfying ratatouille pasta salad by adding your favorite pasta. (Check the recipe notes for full instructions!)
- Nutrient-Rich and Wholesome: Loaded with fresh vegetables, this salad is packed with vitamins, minerals, and fiber, making it a delicious way to boost your daily nutrient intake without sacrificing flavor.
- Naturally Vegan and Gluten-Free: Catering to various dietary needs is effortless with this recipe. It’s naturally plant-based and gluten-free, ensuring everyone at your table can enjoy it.
Key Ingredients and Smart Substitutions
Crafting the perfect grilled ratatouille salad starts with fresh, high-quality ingredients. Here’s what you’ll need, along with some handy substitutions:
- Eggplant: Choose a firm, glossy eggplant. If eggplant isn’t your favorite, large portobello mushrooms make an excellent substitute. Grill them whole or in thick slices for a hearty alternative.
- Zucchini: Look for firm, medium-sized zucchini. If you can’t find zucchini, pattypan squash works beautifully; just cut them in half before grilling.
- Red Bell Pepper: Red bell peppers offer a lovely sweetness and vibrant color. Yellow bell peppers are a great next choice for their sweetness, followed by orange. Green bell peppers will provide a more herbaceous, slightly less sweet flavor.
- Yellow Squash: Similar to zucchini, yellow summer squash adds a touch of sweetness and visual appeal. If unavailable, simply double up on the zucchini for a delicious result.
- Red Onion: Red onions become wonderfully sweet and caramelized when grilled. If a large red onion isn’t on hand, a white onion can be used. The key is to use a bigger onion so you can cut thick rounds (about ½-inch) that won’t fall through the grill grates.
- Tomato: Fresh, ripe summer tomatoes are essential for their juicy texture, bright acidity, and overall flavor. Nothing truly compares to a sun-ripened summer tomato. You can substitute with cherry tomatoes, grape tomatoes, or pear tomatoes, simply cutting them in half after grilling (or adding them fresh at the end).
- Olive Oil: A good quality extra virgin olive oil is key for coating the vegetables before grilling. This prevents sticking and helps achieve that beautiful char. If you prefer not to baste every slice, ensure your grill grates are well-oiled to prevent sticking.
- Balsamic Vinegar: This adds a tangy, slightly sweet depth to the salad. Red wine vinegar or even a squeeze of fresh lemon juice can be used as a substitute if you’re out of balsamic.
- Fresh Herbs: Fresh oregano leaves are my absolute favorite for sprinkling over this ratatouille salad, adding a pungent, earthy aroma. Fresh basil leaves are also a fantastic option, contributing a sweet, peppery note. If fresh herbs aren’t available, substitute with 1-2 teaspoons of dried Italian seasoning, or a combination of dried basil and oregano.
- Sea Salt and Crushed Red Pepper: Coarse sea salt enhances all the flavors, while crushed red pepper flakes add a subtle hint of warmth and spice, which is entirely optional but highly recommended for a little kick.
How to Craft This Delightful Grilled Ratatouille Salad
Making this grilled ratatouille salad is straightforward, yielding impressive results with minimal effort. Follow these steps for success:
Preparation is Key
Begin by preparing your vegetables for grilling. Trim off a sliver from the top and bottom of the eggplant, discarding the stem, then slice it lengthwise into ¼-inch thick pieces. Cut zucchini and yellow squash lengthwise, first in half, then into quarters to create substantial pieces. Slice red onions horizontally (not through the stem) into thick, sturdy rounds—aim for about ½-inch thickness to prevent them from falling apart on the grill. Finally, cut your bell peppers top to bottom on each side, yielding 4 larger, flat pieces per pepper.
Preheat Your Grill
Preheat your grill to medium-high heat. If you’re using a gas grill, this is as simple as turning the knobs. For a charcoal grill, cover it and allow it to heat up for approximately 15 minutes before you begin cooking, ensuring the coals are glowing hot and covered with a fine ash.
Oil the Veggies
While the grill is heating, it’s time to coat your vegetables. You can either brush the cut sides of all the sliced vegetables with 2 tablespoons of olive oil, ensuring even coverage, or place all the prepped vegetables into a large mixing bowl and toss them with the olive oil until they are uniformly coated. This step is crucial for preventing sticking and achieving that beautiful grilled char.
Once your grill is hot, carefully place the oiled vegetables in a single layer on the grates. The key to perfect grill marks and tender vegetables is patience. Leave them undisturbed until they naturally release from the grates. Resist the urge to move them around too soon.
After 3-4 minutes per side (depending on thickness), use tongs to gently flip the vegetables. If you’ve been patient and resisted early movement, you’ll be rewarded with stunning, dark grill marks that add both flavor and aesthetic appeal. Continue grilling until both sides are perfectly charred and the vegetables are tender yet still hold their shape.
As vegetables become tender and cooked through, remove them from the grill and transfer them to a cutting board. Don’t worry if all your veggies don’t fit in a single layer at once; it’s perfectly fine to grill them in batches to ensure even cooking and optimal charring.
Once all the vegetables are grilled, let them cool slightly on the cutting board. This makes them easier to handle and cut. The lingering warmth helps the flavors meld when dressed.
Assemble Your Salad
Once cooled, dice all the grilled vegetables into similar-sized, bite-sized chunks. Aim for consistency to ensure every forkful is a perfect blend of flavors and textures. Place the cut vegetables into a large mixing bowl. Dice your fresh tomatoes and add them to the bowl. Drizzle generously with balsamic vinegar, sprinkle with coarse sea salt and crushed red pepper. Gently mix everything together until well combined. Taste and adjust seasoning as needed – you might want a little more salt, pepper, or a splash more vinegar to suit your preference.
Debra’s Pro Tips for a Perfect Grilled Ratatouille Salad
- Uniform Dicing is Key: For the best texture and eating experience, cut the grilled vegetables into bite-sized pieces of similar size. This ensures that each forkful contains a harmonious blend of all the ingredients.
- Patience on the Grill: Don’t rush the grilling process! Leave your vegetables undisturbed on the grill until they naturally release. This is how you achieve those coveted, beautiful grill marks and prevent sticking. Flipping too early will tear the vegetables and prevent proper caramelization.
- Make it a Meal: This salad is wonderfully versatile. Elevate it to a complete meal by adding your favorite protein. Grilled chicken, chickpeas, white beans, or even a crumbling of feta cheese (if not strictly vegan) would be fantastic additions.
- Prepare Ahead for Enhanced Flavor: This salad tastes even better the next day as the flavors have more time to marinate and deepen. It’s an ideal make-ahead dish for parties, picnics, or weekly meal prep. Remember to bring it to room temperature before serving for optimal flavor.
- Don’t Overcook: Grill vegetables until they are tender but still have a slight bite. Overcooked vegetables can become mushy and lose their distinct textures in the salad.
- Season Generously: Don’t be shy with the salt and pepper. Seasoning before, during, and after grilling ensures every layer of the salad is flavorful. A dash of red pepper flakes adds a lovely warmth.
Storage and Serving Suggestions
Maximize the enjoyment of your Grilled Ratatouille Salad with these practical tips:
- Store: Place any leftovers in an airtight container and store them in the refrigerator for up to 5 days. The flavors actually improve over time!
- Serve: This salad is incredibly versatile when it comes to serving temperature. It’s delicious served warm (fresh off the grill), at room temperature (perfect for potlucks), or chilled (a refreshing option on a hot day). Enjoy it at any temperature you prefer.
- Freeze: The texture of grilled vegetables can change significantly once frozen and defrosted, often becoming softer. Therefore, I do not recommend freezing this salad as is. However, you can puree the defrosted vegetables and use them as a delightful ratatouille dip or sauce, which freezes well.
- Reheat: I personally find this grilled ratatouille salad most enjoyable at room temperature or cold. If you prefer to serve it warm, gently reheat it in an oven at 300°F (150°C) for about 15 minutes, or until just warmed through. Avoid microwaving if possible, as it can compromise the texture.
Discover More Healthy Grill Recipes
If you’re a fan of the vibrant flavors and easy preparation that grilling offers, you’ll love exploring these other healthy recipes that make the most of your grill:
- Grilled Asparagus with Mustard Drizzle
- Grilled Potato Salad Recipe
- Grilled Peaches with Balsamic Chocolate Drizzle
- Mediterranean Grilled Vegetable Skewers
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📖 Grilled Ratatouille Salad Recipe
Grilled Ratatouille Salad
This Easy Grilled Ratatouille Salad Recipe is a great way to enjoy all the flavors of traditional ratatouille, with a modern twist. Grilled vegetables are transformed into a vibrant vegetable salad that’s quintessential summer in all the most delicious ways.
Prep Time: 5 mins
Cook Time: 10 mins
Additional Time: 5 mins
Total Time: 20 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 3 cups
Calories: 216 kcal
Ingredients:
- 1 large eggplant
- 1 large zucchini
- 1 large yellow summer squash
- 1 large red onion
- 2 bell peppers (any color, red or yellow recommended)
- 2 Tablespoons olive oil
- 3 tomatoes
- ¼ cup fresh oregano leaves (or fresh basil)
- ½ teaspoon coarse sea salt (or to taste)
- ½ teaspoon crushed red pepper (optional, or to taste)
- 1-2 Tablespoons balsamic vinegar (or red wine vinegar)
Instructions:
- Prepare veggies for grilling: Slice eggplant lengthwise into ¼-inch slices. Slice zucchini and yellow squash into quarters, lengthwise. Cut bell peppers into large chunks and thickly slice red onion horizontally (about ½-inch thick rounds). Brush all veggies on both sides with olive oil.
- Heat grill to medium-high. Carefully place the oiled vegetables onto the hot grill with tongs. Do not move veggies around initially; be patient and allow grill marks to form.
- Most vegetables will take about 4 minutes per side to get nice grill marks, depending on thickness. Peek at the underside before flipping to the other side. Remove veggies when they are tender but not overly cooked, ensuring they hold their shape when diced. Grill in batches if necessary.
- While grilled veggies are cooling slightly, roughly chop the fresh tomatoes and place them in a large mixing bowl. Dice the grilled vegetables into similar-sized chunks and add them to the bowl. Drizzle with balsamic vinegar, sprinkle with sea salt, crushed red pepper, and fresh oregano leaves. Toss gently until well combined. Taste for seasoning, adding more salt, pepper, or vinegar to suit your preference. Serve warm, at room temperature, or chilled.
Recipe Notes:
Ratatouille Pasta Salad: To make a delightful pasta salad, in the bottom of a large mixing bowl, whisk together 3 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 2 pressed garlic cloves. Grill vegetables according to the directions above. Dice them and add to the bowl along with the diced fresh tomatoes. Cook one box of your favorite pasta (fusilli is highly recommended for its ability to hold sauce). Drain the pasta, rinse with cool water, and add it to the bowl with the grilled vegetables and dressing. Mix well. Sprinkle with additional fresh oregano leaves. Taste for seasoning and add more salt and pepper if desired.
Fresh Herb Alternatives: If fresh oregano isn’t available, you can easily substitute with fresh basil, thyme, or parsley. If no fresh herbs are an option, use 2 teaspoons of dried Italian seasoning, or a combination of 1 teaspoon dried basil and 1 teaspoon dried oregano.
Nutrition Information:
Serving: 1/2 cup
Calories: 216 kcal
Carbohydrates: 30g
Protein: 6g
Fat: 11g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Sodium: 416mg
Potassium: 1267mg
Fiber: 12g
Sugar: 18g
Vitamin A: 3973IU
Vitamin C: 147mg
Calcium: 127mg
Iron: 3mg
Note: The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.
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