Grilled Ratatouille Salad

Name: Grilled Ratatouille Salad
Cuisine: European, Mediterranean, French
Ingredients: 4 cups eggplant; 1 1/2 cups medium tomatoes; 1 cup zucchini; 1/2 cup red bell pepper; 1/2 cup fresh basil leaves, thinly sliced; 1/4 cup red onion; 1 Tbsp plus 2 Tsp red wine vinegar; Salt and pepper, to taste; Zero-calorie nonstick cooking spray

7 steps

Grilled veggies

Updated at: Thu, 17 Aug 2023 03:11:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories51.5 kcal (3%)

Total Fat1.7 g (2%)

Carbs8.5 g (3%)

Sugars5.2 g (6%)

Protein1.8 g (4%)

Sodium163.3 mg (8%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

4 cupseggplant

1 ½ cupstomatoes

medium

1 cupzucchini

½ cupred bell pepper

½ cupfresh basil leaves

thinly sliced

¼ cupred onion

1 Tbspred wine vinegar

nonstick cooking spray

zero - calorie

Instructions

Step 1

Slice eggplant into 1/2-inch-thick rounds. Soak in a bowl of lightly salted water for 15-20 minutes. Drain and squeeze out the excess moisture.

Step 2

Slice tomatoes and zucchini into 1/2-inch-thick rounds.

Step 3

Stem and seed the bell pepper. Slice the pepper and onion into 1/2-inch-thick rings.

Step 4

Heat a grill or grill pan to medium-high heat. Spray the vegetables with zero-calorie nonstick cooking spray on both sides and season with 1/2 tsp salt and pepper to taste.

Step 5

Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7-8 minutes for the bell pepper, onion, and zucchini, and about 10 minutes for the eggplant. Let cool.

Step 6

Drizzle the vegetables with vinegar.

Step 7

Divide the zucchini and eggplant among plates and arrange them in a circle, overlapping slightly. Top with the bell pepper, tomato, and onion. Sprinkle with basil.