Ratatouille Salad Recipes

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RATATOUILLE PANZANELLA SALAD WITH HERB-PARMESAN DRESSING

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16



Ratatouille Panzanella Salad with Herb-Parmesan Dressing image

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

1 cup fresh basil leaves, coarsely chopped
1 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup red wine vinegar
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 Japanese eggplant, halved lengthwise
1 medium red onion, unpeeled, thickly sliced
1 red bell pepper
1 yellow squash, halved lengthwise
1 zucchini, halved lengthwise
Canola oil, for brushing
1/2 loaf ciabatta, split in half horizontally
12 cherry tomatoes, cored
2 ounces baby arugula or spinach
1/4 cup coarsely shredded Parmesan

STEAK AND GRILLED RATATOUILLE SALAD

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17



Steak and Grilled Ratatouille Salad image

Steps:

  • Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
  • Spray vegetables, except tomatoes, with nonstick cooking spray.
  • Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
  • Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
  • Beef. It's What's For Dinner

4 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 beef Top Round Steak, cut 1 inch thick (about 1-1/2; pounds)
1 small eggplant, cut crosswise into 1/2-inch thick slices
2 large red or yellow bell peppers, cut lengthwise into quarters
1 medium zucchini, cut lengthwise in half
1 medium yellow squash, cut lengthwise in half
1/2 cup grape tomato halves
9 cups mixed baby salad greens
Salt and ground black pepper
Shaved Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon Dijon-style mustard

RATATOUILLE SALAD

Traditional ratatouille ingredients-eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs-are even better when tossed as a salad!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h40m

Number Of Ingredients 14



Ratatouille Salad image

Steps:

  • Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
  • Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.

Nutrition Facts : Calories 105, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 230 mg

1 small eggplant (1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 medium tomatoes, chopped (1 1/2 cups)
1 medium zucchini, thinly sliced (2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (1/2 cup)
1/3 cup chopped fresh parsley

ROASTED RATATOUILLE

Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

Provided by Gerry sans Sanddunes

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16



Roasted Ratatouille image

Steps:

  • Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
  • Sprinkle with rosemary, thyme, salt and pepper.
  • Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
  • Toss with basil, olive oil and vinegar.
  • Taste and adjust seasonings if necessary.

Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4

1 large onion, cut into 12 wedges
12 garlic cloves, peeled
3/4 lb eggplant, cut in chunks
1/2 lb zucchini, cut into 1/2 inch rounds
1 lb plum tomato, cut into 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1/4 lb mushroom, cut in quarters
1 sweet red pepper, cut in strips
1 yellow sweet pepper, cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

RATATOUILLE SALAD RECIPE BY TASTY

Here's what you need: olive oil, large eggplant, salt, pepper, red bell pepper, yellow bell pepper, small white onion, garlic, yellow squash, zucchini, fresh thyme, roma tomatoes, lemon, white quinoa, water, fresh basil

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 16



Ratatouille Salad Recipe by Tasty image

Steps:

  • Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
  • Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
  • Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
  • Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
  • Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
  • Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
  • Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
  • Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 673 calories, Carbohydrate 111 grams, Fat 20 grams, Fiber 20 grams, Protein 20 grams, Sugar 30 grams

olive oil, for cooking
1 large eggplant, or 2 small, cubed
salt, to taste
pepper, to taste
1 red bell pepper, seeded and chopped
yellow bell pepper, seeded and chopped
1 small white onion, chopped
2 cloves garlic, minced
1 yellow squash, sliced
1 zucchini, sliced
1 tablespoon fresh thyme, chopped
3 roma tomatoes, diced
½ lemon, juiced
1 cup white quinoa, uncooked
2 ½ cups water
1 tablespoon fresh basil, chopped

GRILLED RATATOUILLE SALAD

This makes a great vegetarian main course if tossed with pasta or brown rice. You can add grilled chicken or shrimp for a main course salad, too.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 12



Grilled Ratatouille Salad image

Steps:

  • Prepare an outdoor grill with a hot fire.
  • Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
  • Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
  • Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.

1 large ripe tomato
1 head garlic, halved lengthwise
1 large zucchini, sliced lengthwise into 12-inch-thick strips
1 yellow squash, sliced lengthwise into 12-inch-thick strips
1 small eggplant, sliced lengthwise into 12-inch-thick strips
1 red bell pepper, seeded and sliced into wide strips
12 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tablespoons white wine vinegar
12 cup fresh basil, torn into pieces
1 12 teaspoons roughly chopped fresh thyme

RATATOUILLE PASTA SALAD

Make and share this Ratatouille Pasta Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13



Ratatouille Pasta Salad image

Steps:

  • Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
  • Place in a large shallow pan.
  • Cover and bake at 400 degrees for 20-25 minutes or until tender.
  • Uncover and set aside.
  • Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
  • Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
  • Cover and chill at least 1 hour.

Nutrition Facts : Calories 273.1, Fat 8.1, SaturatedFat 1.1, Sodium 154.4, Carbohydrate 47.8, Fiber 8.9, Sugar 3.5, Protein 5.4

8 ounces rotelle pasta, cooked and drained
1 large eggplant (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup chopped onion
2 medium zucchini, sliced
1 teaspoon minced garlic
1/2 green bell pepper, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1/4 cup olive oil, divided
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice

ROAST RATATOUILLE SALAD

I normally think of ratatouille as a winter food, but this new twist makes it great for a colourful summer meal.

Provided by Sackville

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Roast Ratatouille Salad image

Steps:

  • Preheat the oven to 425°F or 220°C and lightly oil two large trays.
  • Top and tail the eggplant and slice it lengthways into six slices.
  • Halve the unpeeled shallots and the plum tomatoes.
  • Quarter and de-seed the peppers.
  • Lay out the eggplant on one tray.
  • Also put the peppers and shallots-- skin side up-- on the tray.
  • On the other tray, lay out the zucchini slices and tomatoes, cut side up.
  • Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
  • Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
  • When you take out the tray, you can peel the peppers if desired.
  • Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
  • The skins should now slide off.
  • Get a glass serving bowl and lay the eggplant slices in the bottom.
  • Season with salt and pepper and add the courgettes.
  • Season again.
  • Scrape the tomatoes and shallots out of their skins.
  • Slice the peppers and then combine all three to make the last layer.
  • Now drain the juices from the tomato baking tray into a bowl.
  • Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
  • Pour over the salad and let cool before serving.

Nutrition Facts : Calories 303.6, Fat 24.4, SaturatedFat 3.4, Sodium 22.1, Carbohydrate 21.6, Fiber 7.1, Sugar 8.8, Protein 4.5

7 tablespoons olive oil
1 lb eggplant
1 lb zucchini
6 shallots
4 plum tomatoes
2 red peppers
1/2 tablespoon red wine vinegar
1 garlic clove, minced
salt and pepper

BEST EVER RATATOUILLE

From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Provided by kristenkrol

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12



Best Ever Ratatouille image

Steps:

  • Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
  • Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
  • Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
  • Season with salt and pepper to taste.
  • Add: tomatoes, thyme and bay leaf.
  • Reduce heat to low, cover, and cook 5 minutes.
  • Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaf
1/4 cup fresh basil, chopped

RATATOUILLE SALAD

Make and share this Ratatouille Salad recipe from Food.com.

Provided by GG 38966

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14



Ratatouille Salad image

Steps:

  • Put oil in pot.
  • After dicing vegetables (eggplant, zucchini, tomatoes, onion, etc -- ) put onion in pot first and let brown, then add eggplant and zucchini.
  • When those veggies are firm, add seasonings (not parsley) and stir.
  • Add tomatoes, stir, reduce heat and let simmer for a bit -- 20 min or so, and check consistency.
  • How ever mushy/crunchy you like your vegetables -- stop cooking when you like it!

Nutrition Facts : Calories 507.4, Fat 41, SaturatedFat 5.7, Sodium 1201.9, Carbohydrate 36.5, Fiber 15.1, Sugar 15.9, Protein 7.3

1 small eggplant
1 cup water
1/4 teaspoon salt
1/2 teaspoon salt
2 tablespoons lemon juice
1/3 cup olive oil
1/2 teaspoon mustard powder
1/8 teaspoon pepper
2 medium zucchini
2 medium tomatoes
1 onion
1/2 cup olive
2 sprigs fresh parsley
1/8 teaspoon hot pepper flakes

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