Grilled Ratatouille Salad
1 1/2 to 2 lbs. eggplant
1 lb. zucchini or yellow squash (scrubbed)
1 sweet onion (large)
2 tbsp. vegetable oil
2 tbsp. balsamic vinegar
1 1/2 c. tomato (fresh and diced)
2 tbsp. capers
Chopped fresh basil or parsley (if desired)
Cut the eggplant into 1-inch thick rounds. Halve the zucchini lengthwise. Peel the onion and cut lengthwise but do not trim ends (cut through ends) into 3/4-inch thick slices.
Whisk together oil, 1 tbsp. of vinegar, and brush it on the vegetables (coating them well). Grill the vegetables on a preheated grill, turning them often (to keep them from burning) as they brown. Usually about 10 to 15 minutes or until the vegetables are tender but still hold their shape.
Cut eggplant into large cubes. Slice zucchini crosswise into thick slices. Trim and chop the onion slices. Toss the vegetables together with the tomato, capers, remaining 1 tbsp. vinegar then salt and pepper to taste and add parsley (if desired).
I prefer to leave the eggplant skin on but it can be peeled. This salad can be prepared in advance and left at room temperature while the main course. Salad can be served chilled as well.
Leslie Glover Pendleton