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!
Servings Prep Time
5People 20Minutes
Cook Time Passive Time
15Minutes 5Minutes
Servings Prep Time
5People 20Minutes
Cook Time Passive Time
15Minutes 5Minutes
Ingredients
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.