Ratatouille Salad Recipes

RATATOUILLE PANZANELLA SALAD WITH HERB-PARMESAN DRESSING

Steps:

• Heat a charcoal or gas grill to high.
• Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside.
• Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper. Brush the cut side of the ciabatta with canola and season with salt and pepper.
• Place the zucchini, squash and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes. Transfer the cut vegetables to a cutting board. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more. Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
• Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes. Flip and grill 1 minute more. Transfer to the cutting board with the vegetables.
• Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes. Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing. Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve immediately.

RATATOUILLE SALAD

Steps:

• Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
• Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE SALAD RECIPE BY TASTY

Steps:

• Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
• Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
• Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
• Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
• Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
• Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
• Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
• Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
• Enjoy!

GRILLED RATATOUILLE SALAD

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.

RATATOUILLE SALAD

Steps:

• Cook and stir eggplant, onions, peppers and zucchini in 2 Tbsp. dressing in large skillet on medium-high heat 10 min. or until vegetables are tender and lightly browned.
• Stir in tomatoes; remove from heat.
• Toss spinach with remaining dressing; place on 4 serving plates. Top with vegetable mixture and cheeses.

GRILLED RATATOUILLE PASTA SALAD

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 SALAD WITH FETA CHEESE

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.

ROAST RATATOUILLE SALAD

Steps:

• Preheat the oven to 425°F or 220°C and lightly oil two large trays.
• Top and tail the eggplant and slice it lengthways into six slices.
• Halve the unpeeled shallots and the plum tomatoes.
• Quarter and de-seed the peppers.
• Lay out the eggplant on one tray.
• Also put the peppers and shallots-- skin side up-- on the tray.
• On the other tray, lay out the zucchini slices and tomatoes, cut side up.
• Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
• Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
• When you take out the tray, you can peel the peppers if desired.
• Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
• The skins should now slide off.
• Get a glass serving bowl and lay the eggplant slices in the bottom.
• Season with salt and pepper and add the courgettes.
• Season again.
• Scrape the tomatoes and shallots out of their skins.
• Slice the peppers and then combine all three to make the last layer.
• Now drain the juices from the tomato baking tray into a bowl.
• Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
• Pour over the salad and let cool before serving.

RATATOUILLE PASTA SALAD

Steps:

• Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
• Place in a large shallow pan.
• Cover and bake at 400 degrees for 20-25 minutes or until tender.
• Uncover and set aside.
• Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
• Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
• Cover and chill at least 1 hour.