Ratatouille Salad (versions I II III)

Ratatouille Salad III

(30 votes)

1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese *

Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat.

Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter and sprinkle top with cheese.

http://www.aubergines.org/recipes.php?eggplant=3136

* Of course, I do away with the fetta, tomato sauce can be added as well as other veggies.

Ratatouille Salad

(3 votes)

1 large onion, chopped
2 large cloves garlic, minced
1/4 cup dry sherry or apple juice
4 cups chopped eggplant
2 cups chopped zucchini
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped red bell pepper
3 large tomatoes, cored and chopped
lettuce leaves

Cook onion, garlic and Sherry in 10-inch nonstick skillet over medium-high heat 5 minutes or until soft but not browned. Add eggplant, zucchini, basil, oregano and salt. Reduce heat to low and simmer, covered, 15 minutes or until tender. Add red bell pepper and tomatoes and continue cooking 2 minutes, stirring frequently, or just until tomatoes soften. Remove from heat and transfer to medium bowl. Refrigerate at least 20 minutes or overnight. Serve in lettuce-leaf cups.

Makes 6 servings.

Ratatouille Salad (version II)

(3 votes)

2 small eggplants, cut in large hunks (they will shrink in roasting)
4 small zucchini, also cut in large hunks (ditto)
1/4 cup olive oil
12 cherry tomatoes
1/4 cup feta, crumbled
a few sprigs of fresh thyme
optional: roasted red and yellow peppers

Combine the eggplant and zucchini in a roasting pan (or two) and drizzle them with two-thirds of the olive oil. Get messy: use your hands to toss them well so that they are all lightly coated with oil. Drizzle the rest of the oil over the tomatoes in another roasting pan. Sprinkle the thyme over the vegetables.

Put all the pans in a hot oven (200c/390f). The tomatoes will be done in fifteen minutes or less, but the others will need close to an hour. Toss the eggplant and zucchini from time to time and remove when they are tender. Once all the vegetables have cooled down, toss them together and sprinkle with the feta. If it seems a little dry, pour a little of the olive oil/roasted tomato juice over the salad.