Grilled Ratatouille

Grilled Ratatouille

Grilled Ratatouille

The uniqueness of this marinated salad lies in the grilling of the vegetables before serving.


Makes 9 (1-cup) servings


3 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons fresh thyme
1/2 teaspoon black pepper
4 small Japanese eggplants, cut lengthwise into 1/2-inch-thick slices
2 small zucchini, cut in half lengthwise
1 medium red onion, quartered
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
6 ounces uncooked ziti or penne pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 cup cherry tomato halves


  1. Combine vinegar, oil, thyme and black pepper in shallow bowl. Add eggplants, zucchini, onion and bell peppers; toss to coat evenly. Let stand at room temperature 1 hour or cover and refrigerate overnight.
  2. Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water; set aside.
  3. Remove vegetables from marinade; reserve marinade. Grill vegetables over medium-hot coals until tender, about 3 to 4 minutes per side. Cool vegetables; cut into 1-inch pieces. Combine vegetables and pasta in large bowl. Add chicken broth, honey, mustard, Italian seasoning and salt to reserved vegetable marinade; whisk to combine. Pour over vegetable-pasta mixture. Gently stir in tomato halves. Serve chilled or at room temperature.

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