Best Steak And Grilled Ratatouille Salad Recipes

Grilled Ratatouille image

Provided by Bobby Flay

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 Pasta Salad image

Provided by Anna Stockwell

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.