Grilled Ratatouille Salad With Feta Cheese Recipes

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GRILLED RATATOUILLE SALAD WITH FETA CHEESE



Grilled Ratatouille Salad with Feta Cheese image

Categories     Salad     Cheese     Onion     Pepper     Vegetable     Appetizer     Side     Vegetarian     Quick & Easy     Backyard BBQ     Feta     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons purchased garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil

Steps:

  • Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
  • Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

STEAK AND GRILLED RATATOUILLE SALAD



Steak and Grilled Ratatouille Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17

4 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 beef Top Round Steak, cut 1 inch thick (about 1-1/2; pounds)
1 small eggplant, cut crosswise into 1/2-inch thick slices
2 large red or yellow bell peppers, cut lengthwise into quarters
1 medium zucchini, cut lengthwise in half
1 medium yellow squash, cut lengthwise in half
1/2 cup grape tomato halves
9 cups mixed baby salad greens
Salt and ground black pepper
Shaved Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon Dijon-style mustard

Steps:

  • Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
  • Spray vegetables, except tomatoes, with nonstick cooking spray.
  • Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
  • Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
  • Beef. It's What's For Dinner

GRILLED RATATOUILLE SALAD



Grilled Ratatouille Salad image

This makes a great vegetarian main course if tossed with pasta or brown rice. You can add grilled chicken or shrimp for a main course salad, too.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 large ripe tomato
1 head garlic, halved lengthwise
1 large zucchini, sliced lengthwise into 12-inch-thick strips
1 yellow squash, sliced lengthwise into 12-inch-thick strips
1 small eggplant, sliced lengthwise into 12-inch-thick strips
1 red bell pepper, seeded and sliced into wide strips
12 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tablespoons white wine vinegar
12 cup fresh basil, torn into pieces
1 12 teaspoons roughly chopped fresh thyme

Steps:

  • Prepare an outdoor grill with a hot fire.
  • Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
  • Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
  • Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.

GRILLED RATATOUILLE PASTA SALAD



Grilled Ratatouille Pasta Salad image

Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.

Provided by Anna Stockwell

Categories     Grill     Zucchini     Eggplant     Pasta Salad     Tomato     Mozzarella     Vinegar     Thyme     Basil     Summer     Dinner     Kid-Friendly     Small Plates     Vegetarian     Pasta

Yield 4 servings

Number Of Ingredients 11

2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

Steps:

  • Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
  • Cook pasta according to package directions.
  • Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
  • Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

GRILLED RATATOUILLE PASTA



Grilled Ratatouille Pasta image

Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 40m

Number Of Ingredients 10

Salt and pepper
1/2 pound curly pasta, such as cavatappi
1/4 cup olive oil, divided, plus more for grilling
1 medium zucchini, cut lengthwise into thick slices
1 bell pepper, halved, stemmed, and seeded
1 small red onion, halved
1 small eggplant, cut lengthwise into thick slices
4 large tomatoes, cut crosswise into thick slices
3 to 4 tablespoons balsamic vinegar (preferably white)
1/4 cup roughly chopped fresh parsley

Steps:

  • In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
  • Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
  • Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

Nutrition Facts : Calories 442 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g

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