Grilled Ratatouille Salad

Take advantage of the wonderful fresh vegetables at the market.  This is an easy recipe to prepare while you are grilling your main entre.  Stop by The Olive tap for your olive oil and a selection of flavored vinegars to try in place of the red wine vinegar used in this recipe.  You can also use grape seed oil in place of the olive oil.  Visit Wild Tree for their selection of flavored grape seed oil.  I use lemon flavored oils which add a crisp note of citrus to the recipe. Recipe courtesy of Ellie Krieger for Food Network Magazine

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

Directions:

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

Meanwhile, slice the tomatoes and zucchini into 1/2-inch-thick rounds. Stem and seed the bell pepper; slice the pepper and onion into 1/2-inch-thick rings.

Heat a grill or grill pan to medium high. Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste. Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant. Let cool.

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