Grilled Ratatouille Salad: Your Essential Summer Vegetable Dish
This Easy Grilled Ratatouille Salad Recipe offers a brilliant and delicious way to enjoy all the authentic flavors of traditional ratatouille, but with a modern, smoky twist. By grilling an assortment of fresh summer vegetables, we unlock an incredible depth of flavor and a beautiful charred texture, transforming simple garden produce into a vibrant, healthy, and utterly irresistible salad that perfectly encapsulates the essence of summer dining.
This post has been updated from the original that was published on July 27, 2016. We’ve refined the instructions and added even more helpful tips to ensure your grilling experience is seamless and your salad is exquisitely delicious!
If your garden is flourishing this year with a bountiful harvest, or if you simply have access to an exceptional local farmers’ market, then you are definitely going to want to make this Grilled Ratatouille Salad. It’s a fantastic way to celebrate the abundance of seasonal produce. Grilling vegetables like tender zucchini, crisp bell peppers, sweet red onions, and earthy eggplant is remarkably easy and brings out their best flavors. When mixed together with a bright splash of balsamic vinegar and fragrant fresh herbs, these simple ingredients create an unforgettable dish.
Are you faced with an overwhelming amount of zucchini? Well, that’s hardly a problem – it’s an exciting opportunity! While this grilled ratatouille salad is an excellent choice for utilizing your surplus, consider exploring a myriad of other delicious possibilities. You could make savory Vegan Stuffed Zucchini, bake wholesome Zucchini Bread, whip up fun Zucchini Pizza Bites, prepare delightful Zucchini Muffins, create elegant Zucchini Rollatini, or even surprise your taste buds with unique Zucchini Brownies. An abundance of zucchini truly defines the culinary dreams of summer, offering endless inspiration for creative and healthy dishes.
Why You’ll Adore This Grilled Ratatouille Salad
This grilled ratatouille salad is more than just a recipe; it’s a testament to simple, flavorful summer cooking. Here’s why it’s destined to become a beloved staple in your warm-weather repertoire:
- No More Hot Kitchen: One of the biggest perks of summer grilling! All the cooking happens outdoors, which means your kitchen stays cool and comfortable. Enjoy delicious food without heating up your house on those sweltering days.
- Showcases Natural Vegetable Flavors: Grilling is a magical process. It intensifies the inherent sweetness of vegetables and adds a wonderful smoky char that can’t be replicated. This method truly allows the natural goodness of each vegetable to shine through with minimal fuss.
- The Irresistible Duo: Grilled Zucchini and Eggplant: If you appreciate the tender-crisp texture and deep flavor of perfectly grilled vegetables, the zucchini and eggplant in this salad will be a revelation. Their transformation on the grill is simply unmatched, offering a delightful chewiness and robust taste.
- Perfect Potluck and BBQ Companion: Searching for a vibrant, flavorful dish that will impress at your next gathering? This ratatouille salad is a guaranteed crowd-pleaser. Its colorful presentation and fresh taste make it an ideal side for any barbecue or potluck, and it travels beautifully. Just make it, bring it, and watch it disappear!
- Gets Better Over Time – Ideal for Meal Prep: Unlike many salads that wilt quickly, this grilled ratatouille salad actually improves with age! As it sits, the flavors have a chance to meld and marinate, becoming even more harmonious and delicious. This makes it a fantastic option for healthy meal prep, allowing you to enjoy nutritious and flavorful meals throughout the week with minimal effort.
- Remarkably Versatile and Customizable: This recipe offers incredible flexibility. It can easily be transformed into a hearty ratatouille pasta salad by adding cooked pasta (check the recipe card below for instructions). Beyond that, you can experiment with different fresh herbs, a squeeze of lemon juice, or even a sprinkle of plant-based feta or parmesan for an extra layer of flavor.
Key Ingredients and Smart Substitutions
Crafting a truly spectacular grilled ratatouille salad begins with selecting the freshest, highest-quality ingredients. Here’s a comprehensive guide to what you’ll need, along with some excellent substitution ideas to suit your pantry or preferences:
- Eggplant: Look for firm, glossy eggplants that feel surprisingly heavy for their size, indicating freshness. If you’re seeking a creative alternative, large portobello mushroom caps make a fantastic substitute. Grill them whole for a meaty texture and rich, earthy flavor that complements the other vegetables beautifully.
- Zucchini: Select medium-sized zucchini that are firm to the touch and free of blemishes. For a fun twist or if zucchini is scarce, pattypan squash (scalloped squash) works wonderfully; simply cut them in half before grilling to ensure even cooking.
- Red Bell Pepper: Red bell peppers are prized for their delightful sweetness and vibrant color, which adds visual appeal to the salad. If red isn’t an option, yellow bell peppers are your next best choice for their similar sweet profile, followed by orange. Green bell peppers can also be used, offering a slightly more earthy and less sweet flavor.
- Yellow Squash: Much like zucchini, yellow summer squash contributes a lovely golden hue and a delicate, mild flavor to the mix. If you don’t have yellow squash on hand, you can easily double up on the zucchini to maintain a good volume and texture in the salad.
- Red Onion: When grilled, red onions transform into sweet, tender, and subtly caramelized rings, adding a fantastic layer of flavor. It’s important to choose a large red onion so you can cut thick, sturdy rounds (about ½-inch thick) that won’t easily fall through your grill grates. A white onion can be used as a substitute if needed, though its flavor might be a bit sharper and less sweet when cooked.
- Tomato: Nothing truly rivals the juicy burst of flavor and tender texture of a ripe summer tomato. They provide a crucial element of freshness, acidity, and moisture to this salad. For convenience, or if large tomatoes aren’t in season, you can easily substitute with cherry tomatoes, grape tomatoes, or pear tomatoes; simply cut them in half before adding to the bowl.
- Olive Oil: A good quality extra virgin olive oil is indispensable. It’s used to coat the sliced vegetables, preventing them from sticking to the grill and promoting that desirable char. Even if you toss the veggies in oil in a bowl, ensure your grill grates are also lightly oiled to guarantee a smooth grilling experience.
- Balsamic Vinegar: This ingredient is key for the salad’s dressing, imparting a wonderfully tangy, subtly sweet, and complex flavor. If you don’t have balsamic vinegar, red wine vinegar is an excellent and readily available substitute that will still provide a delicious bright acidity.
- Fresh Herbs: I personally adore sprinkling this ratatouille salad with fresh oregano leaves, which lend an aromatic, slightly peppery, and truly authentic Mediterranean flavor. Fresh basil leaves are another fantastic option, offering a sweet, slightly anise-like aroma that pairs beautifully with summer vegetables. If fresh herbs aren’t available or you’re short on time, you can substitute with 1-2 teaspoons of dried Italian seasoning, adjusting the amount to your personal taste.
How to Make This Easy Grilled Ratatouille Salad: Step-by-Step Instructions
Creating this flavorful grilled ratatouille salad is a straightforward process that yields impressive results with minimal fuss. Follow these detailed steps to achieve a perfectly charred and seasoned summer dish:
- Prepare the Vegetables for Grilling: Precision in cutting ensures even cooking. Start by trimming off the ends of the eggplant, then slice it lengthwise into ¼-inch thick planks. For the zucchini and yellow squash, cut them lengthwise in half, then into quarters. Slice the red onion horizontally into thick rounds, aiming for about ½-inch thickness; try to keep the rings intact if possible. Finally, cut the bell peppers from top to bottom on each side to create four larger, flatter pieces, discarding the core and seeds.
- Preheat Your Grill to Medium-High: Achieving the correct grill temperature is essential for those beautiful grill marks and perfectly tender vegetables. If you’re using a gas grill, set it to medium-high heat. For a charcoal grill, arrange your coals for medium-high heat, cover the grill, and allow it to heat up for approximately 15 minutes before placing any food on the grates.
- Oil the Vegetables for Grilling: While your grill is heating up, lightly brush the cut sides of all the prepared vegetables with the 2 tablespoons of olive oil. Ensure each piece is evenly coated. Alternatively, you can place all the cut-up vegetables in a large bowl and toss them thoroughly with the olive oil until they are uniformly covered. This step is crucial for preventing sticking and promoting a lovely char.
- Begin Grilling the Vegetables: Carefully place the oiled vegetables in a single layer on the hot grill grates. It’s incredibly important to leave the vegetables undisturbed for the first few minutes. Resist the urge to move them around or peek too early! This patience will be amply rewarded with gorgeous, distinct grill marks and optimal caramelization.
Ensure vegetables are placed in a single layer on the hot grill. Allow them to cook undisturbed until they naturally release from the grates, a sign that proper searing has occurred.
Once properly seared, use tongs to gently flip the vegetables to their other side. This typically takes about 3-4 minutes per side, depending on their thickness and the intensity of your grill’s heat.
As each batch of vegetables becomes tender and cooked through, remove them from the grill and transfer them to a large cutting board or serving platter.
If your grill space is limited, avoid overcrowding. It’s perfectly fine to grill the sliced vegetables in batches to ensure even cooking and that coveted smoky char.
- Dice and Combine the Vegetables: Once all the vegetables are grilled and have cooled slightly (enough to handle comfortably), transfer them back to your cutting board. Dice them into similar-sized, bite-sized chunks. This creates a cohesive texture for the salad, making every forkful a delightful medley.
- Season and Toss the Salad: Place all the diced grilled vegetables into a large mixing bowl. Dice your fresh tomatoes and add them to the bowl. Now, generously drizzle with the balsamic vinegar. Sprinkle in the coarse sea salt and, if you like a subtle kick, add the crushed red pepper. Finally, add the fresh oregano leaves. Gently mix everything together until all the flavors are evenly distributed. Taste the salad and adjust seasonings as needed – you might find it benefits from a little more salt, pepper, or another splash of balsamic vinegar to suit your preference. Serve immediately or chill for optimal flavor development!
Debra’s Pro Tips for a Perfect Grilled Ratatouille Salad
Achieve an exceptional grilled ratatouille salad with these tried-and-true expert tips:
- Uniform Dicing for Balanced Bites: After grilling, take the time to cut your vegetables into bite-sized pieces that are as similar in size as possible. This uniformity ensures that every forkful of salad offers a harmonious blend of flavors and textures, making it more enjoyable to eat.
- Patience is a Virtue on the Grill: When placing vegetables on the grill, resist the urge to constantly move or flip them. Allow them to sit undisturbed on the hot grates until they naturally release. This indicates that a beautiful char has formed and prevents the vegetables from tearing, ensuring those coveted, picture-perfect grill marks.
- Transform into a Complete Meal: While an excellent side, this salad is wonderfully versatile. Easily turn it into a more substantial and satisfying main course by adding your favorite plant-based protein, such as grilled tofu, roasted chickpeas, or white beans.
- Make Ahead for Enhanced Flavor: The flavors of this ratatouille salad truly deepen and meld overnight as the ingredients marinate together. Preparing it a day in advance will yield an even more exquisite taste. For the best experience, remember to bring it to room temperature before serving.
- Avoid Overcrowding the Grill: Grilling in batches might require a little more time, but it’s crucial for achieving proper charring and even cooking. Overcrowding the grill can lower the temperature, causing the vegetables to steam instead of grill, resulting in a less desirable texture.
- Don’t Be Shy with Seasoning: Grilling can sometimes mellow the intensity of seasonings. After mixing the salad, always taste and adjust. A little extra coarse sea salt, freshly ground black pepper, or another dash of balsamic vinegar can significantly brighten and balance the overall flavor profile.
- Experiment with Fresh Herbs: While oregano and basil are classic choices, don’t hesitate to experiment with other fresh herbs. A sprinkle of fresh thyme, marjoram, or even a hint of mint can introduce exciting new dimensions to the salad.
Storage and Serving Suggestions
To fully enjoy your Grilled Ratatouille Salad for days to come, knowing how to properly store and serve it is key:
- Store: Any leftover grilled ratatouille salad should be transferred to an airtight container and stored in the refrigerator. It will keep beautifully for up to 5 days, with the flavors often improving as they have more time to meld.
- Serve: This salad boasts incredible versatility when it comes to serving temperature. It’s delicious served warm, directly after grilling. Many find it even more delightful at room temperature, allowing the delicate flavors to fully express themselves. And, yes, it’s absolutely scrumptious served cold, making it a perfect refreshing option for hot days. Enjoy it at any temperature you prefer!
- Freeze: The texture of grilled vegetables tends to change significantly after freezing and thawing, often becoming mushy. Therefore, I generally do not recommend freezing this salad as is. However, if you have leftovers you truly don’t want to waste, you could puree the defrosted vegetables to create a flavorful ratatouille dip or sauce, perfect for serving with crackers, pita bread, or as a vibrant topping for bruschetta.
- Reheat: In my opinion, this ratatouille salad truly shines when served at room temperature or chilled, as these temperatures allow the fresh, vibrant flavors to take center stage. If you prefer to serve it warm, gently reheat it in an oven set to 300°F (150°C) for about 15 minutes, or until just warmed through. Try to avoid reheating in a microwave if possible, as it can sometimes lead to a soggier texture.
More Healthy Grill Recipes to Explore
If you’ve fallen in love with the smoky flavors and vibrant freshness of this grilled ratatouille salad, you’ll definitely want to check out these other delicious and healthy grilling recipes:
- Grilled Asparagus with Mustard Drizzle
- Grilled Potato Salad Recipe
- Grilled Peaches with Balsamic Chocolate Drizzle
- Mediterranean Grilled Vegetable Skewers
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📖 Recipe
Grilled Ratatouille Salad
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Ingredients
For the Grilled Vegetables:
- 1 large eggplant, sliced ¼-inch thick lengthwise
- 1 large zucchini, halved and quartered lengthwise
- 1 large yellow summer squash, halved and quartered lengthwise
- 1 large red onion, sliced ½-inch thick horizontally into rounds
- 2 bell peppers (any color, preferably red or yellow), cut into 4 large flat pieces
- 2 Tablespoons olive oil, plus more for oiling grill grates if needed
For the Salad Dressing & Seasoning:
- 3 ripe tomatoes, diced (or 1 pint cherry/grape tomatoes, halved)
- ¼ cup fresh oregano leaves, chopped (or fresh basil)
- ½ teaspoon coarse sea salt, or to taste
- ½ teaspoon crushed red pepper, optional, for a kick
- 1-2 Tablespoons balsamic vinegar, or red wine vinegar, to taste
Instructions
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Prepare Vegetables: Begin by carefully preparing your vegetables. Slice the eggplant lengthwise into ¼-inch thick planks. Cut the zucchini and yellow squash lengthwise into quarters. For the bell peppers, remove the core and seeds, then cut them into 4 large, flat pieces. Finally, slice the red onion horizontally into thick ½-inch rounds, ensuring they stay somewhat intact. Brush all prepared veggies generously on both sides with 2 tablespoons of olive oil, ensuring an even coat for optimal grilling and to prevent sticking.
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Grill the Vegetables: Preheat your grill to medium-high heat. Once hot, carefully place the olive oil-coated vegetables in a single layer onto the grill grates using tongs. It’s important to leave the vegetables undisturbed for a few minutes. This patience allows them to develop beautiful grill marks and prevents them from sticking.
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Flip and Finish Grilling: After about 3-4 minutes (depending on thickness and grill heat), peek at the underside of the vegetables. When you see distinct char marks and they naturally release from the grates, gently flip them to the other side. Continue grilling for another 3-4 minutes until tender-crisp but not overly soft or mushy. Remove each vegetable as it’s done and transfer it to a large cutting board. If necessary, grill in batches to avoid overcrowding.
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Dice and Toss: Allow the grilled vegetables to cool slightly on the cutting board. While they are cooling, roughly chop your fresh tomatoes and place them in a large mixing bowl. Once cooled enough to handle, dice all the grilled vegetables into similar-sized, bite-sized chunks and add them to the bowl with the tomatoes.
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Season and Serve: Drizzle the diced vegetables and tomatoes with 1-2 tablespoons of balsamic vinegar. Sprinkle with chopped fresh oregano leaves, ½ teaspoon of coarse sea salt, and an optional ½ teaspoon of crushed red pepper for a touch of heat. Gently toss everything together until well combined. Taste the salad and adjust the seasoning as desired, adding more salt, pepper, or balsamic vinegar to suit your preference. Serve immediately or chill for later!
Notes
Fresh Herb Alternatives: While fresh oregano is highly recommended for its classic flavor profile, fresh basil, thyme, or parsley also make wonderful additions to this salad. If fresh herbs are not accessible, you can substitute with 2 teaspoons of dried Italian seasoning, or a combination of 1 teaspoon dried basil and 1 teaspoon dried oregano. Adjust amounts to your personal taste.
Nutrition
Note
The nutrition calculations were done using online tools and are estimations. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful for your dietary needs.