Grilled Ratatouille Salad


Brush thick slices of crusty bread with olive oil and grill alongside the vegetables for a tasty side dish.



  1. Prepare charcoal grill or preheat gas grill on medium-high heat.
  2. On baking sheet, place eggplant, zucchini, bell pepper and onion. Drizzle with oil and sprinkle with salt and pepper. Turn to coat.
  3. Place vegetables on grilling rack. Cook vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and 10 minutes for peppers and onion.
  4. In large bowl, place vegetables. Add balsamic vinegar and toss to coat. Divide vegetables between two plates. Sprinkle with cheese and basil and serve.

Nutrition Information

  • Calories: 250
  • Protein Content: 8 g
  • Saturated Fat Content: 7 g