Grilled Ratatouille Salad

Ratatouille is by far my favorite one-pot dish. I love the myraids of colors and flavors. There are so many different recipes out there. All of them delicious.

This one is adapted from Marc Matsumoto.

Ingredients:
1-2 graffiti or Japanese eggplant thinly sliced
8-10 mini zucchini sliced
10-12 cherry tomatoes sliced
1/2 red onion sliced
2-3 tbsp olive oil
2 cloves garlic
1 tsp fresh fresh thyme
1 tbsp fresh basil
2 tbsp balsamic vinegar
salt and fresh ground pepper

Preheat oven to 400 degrees. Layer sliced vegetables on a flat pan. Drizzle olive oil and sprinkle salt and pepper. Bake for 30 minutes. Or alternately grill until lightly golden.

Meanwhile for the dressing, add some olive oil, garlic, thyme,basil and balsamic vinegar and pulse in a food processor.

Layer the grilled or roasted vegetables on a plate. Drizzle some dressing and serve warm!

See Also:
Curried Ratatouille
Chickpea Ratatouille