RATATOUILLE PANZANELLA SALAD WITH HERB-PARMESAN DRESSING
Steps:
- Heat a charcoal or gas grill to high.
- Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside.
- Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper. Brush the cut side of the ciabatta with canola and season with salt and pepper.
- Place the zucchini, squash 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.
- 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.
- 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.
Nutrition Facts : Calories 371 calorie, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 279 milligrams, Carbohydrate 23 grams, Fiber 8 grams, Protein 7 grams, Sugar 11 grams
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Fabode Rosemary
[email protected]I can't wait to see how this salad turns out!
HAT Sli
[email protected]I'm going to add some chopped nuts to this salad for extra crunch.
Peyton Luc
[email protected]I'm going to try making this salad with grilled vegetables instead of roasted vegetables.
ramesh san
[email protected]This salad is a bit too expensive for my taste.
Frhan Shah
[email protected]I'm not a big fan of ratatouille, but I'm willing to try this salad.
Diane Stead
[email protected]I'm not sure about this salad. It seems like a lot of work.
Nancy Shilson
[email protected]This salad looks amazing! I'm going to make it for dinner tonight.
Lerato Faltein
[email protected]I can't wait to try this salad!
Gaming with Lalon Mia
[email protected]This salad is a keeper!
James igwe
[email protected]I'm definitely making this salad again!
Dino Nuggets
[email protected]This salad is a great way to use up leftover vegetables.
Chris P Reed II
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste.
apastersplays
[email protected]This salad is perfect for a summer picnic!
Precious Skosana
[email protected]I thought the herb-parmesan dressing was a bit bland.
Colors tv Promos
[email protected]This salad was a bit too oily for my taste.
mario lain
[email protected]I'm not usually a fan of ratatouille, but this salad changed my mind. It was so light and refreshing.
Javid Ali
[email protected]This is now my favorite summer salad! It's so easy to make and it's always a hit at parties.
manum manum
[email protected]I made this for lunch today and it was so good! I loved the combination of flavors and textures.
Carla Martinez
[email protected]This was a delicious and refreshing salad! The ratatouille was flavorful and the panzanella added a nice crunch. The herb-parmesan dressing was the perfect finishing touch.