Best Grilled Ratatouille Salad With Feta Cheese Recipes

Grilled Ratatouille Salad image

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 image

Provided by Bobby Flay

Categories side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

Grilled Ratatouille Salad with Feta Cheese image

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.