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Ratatouille Panzanella Salad
I LOVE Bobby Flay…his simple, fresh, grilled food has always been a favorite of ours. This last one is a must-try! He has (brilliantly) mixed two of my favorite summer dishes; Ratatouille, a stew made with eggplant, tomatoes and zucchini, and Panzanella, a simple Tuscan salad of bread and tomatoes with olive oil. I adapted this recipe from Bobby Flay’s Ratatouille Panzanella Salad and the dressing is my favorite part! The fresh herbs really add a punch of flavor, and you get all the health benefits from the vegetables AND the herbs! Feel free to add your favorite veggies and make it your own! I have eaten this salad as a lunch, side dish with grilled fish and even added to scrambled eggs! Yum!
Votes: 2
Rating: 5
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Rate this recipe!
Course Side
Cuisine French
Prep Time 20 Minutes
Cook Time 15 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
Course Side
Cuisine French
Prep Time 20 Minutes
Cook Time 15 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat a charcoal or gas grill to high.
  2. Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside.
  3. Place the zucchini, squash, mushrooms and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes. Transfer the cut vegetables to a cutting board. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more. Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  4. Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes. Flip and grill 1 minute more. Transfer to the cutting board with the vegetables.
  5. Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes. Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing. Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve immediately.

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