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Grilled Ratatouille Salad Recipe

   
 

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     Grilled Ratatouille Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
3/4 cup balsamic vinegar
1 med eggplant cut into 1/2 inch pieces
3 med zucchi cut into 1/2 inch pieces
1 med onion cut into 1/2 inch pieces
1/4 cup parsley
1 medium jar roasted red peppers (they come in a jar already marinated in olive oil and garilic) cu
1/4 cup fresh basil
1/4 cup pine nuts
 
Instructions
Put vinegar in small saucepan and bring to a simmer over high heat. Reduce heat to medium and cook 12 minutes until vinegar becomes syrup-like and reduces to 1/4 coup. Set aside
Place eggplant and zucchini and onion in large bowl and season with salt and pepper. Let stand 30 minutes at room temp or refrigerate overnight. Pour off any liquid.
Heat grill. Spray a grill pan with Pam (preferably a frying pan type with holes in it) Place eggplant, zucchini and onion in pan and grill 2 to 3 minutes on each side turning occassionally until soft and cooked through. Remove pan from grill. Put vegetables in a serving bowl. Add parsly, pine nuts and basil. Pour balsamic vinegar and the oil and garlic from the roasted pepper jar on top.


Originally Submitted 1/31/2009





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