Wk 15 – Grilled Ratatouille Salad

Grilled Ratatouille Salad

• 1 small eggplant
• Kosher salt
• 3 medium tomatoes
• 1 medium zucchini
• 1 medium red bell pepper
• 1 small red onion
• 3 Tbl extra-virgin olive oil
• freshly ground pepper
• 1 Tbl plus 2 tsp red wine vinegar
• 1/2 cup fresh basil leaves, thinly sliced

Slice the eggplant into 1/2 inch thick rounds.  Soak in a bowl of lightly salted water, 15 to 20 minutes; drain and squeeze out the excess moisture.

Meanwhile, slice the tomatoes and zucchini into 1/2 inch thick rounds.  Stem and seed the bell pepper; slice the pepper and onion into 1/2 inch thick rings.

Heat a grill or a grill pan to medium high.  Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste.  Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant.  Let cool.

Drizzle the vegetables with the vinegar.  Divide the zucchini and eggplant among plates and arrange ina circle, overlapping slightly.  Top with the bell pepper, tomato and onion.  Sprinkle with the basil.