GRILLED RATATOUILLE
Steps:
- Preheat grill to medium-high.
- Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
GRILLED RATATOUILLE AND BULGUR SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 12
Steps:
- Preheat grill for direct heat. Brush eggplant, zucchini, squash, onion, and tomatoes with oil. Season with salt and pepper. Grill, flipping once, until lightly charred and tender, about 5 minutes. Transfer to a cutting board and coarsely chop. Place bulgur in a container, and pour vegetables and accumulated juices on top. Sprinkle with lemon juice and drizzle with oil. (Store in refrigerator up to 2 days; let come to room temperature before serving.)
- Brush both sides of baguette with oil. Grill, flipping once, until edges are crisp and charred, 3 to 4 minutes. Rub top of bread with garlic; cut into 1/2-inch croutons. (Store at room temperature up to 2 days.) Top salad with basil and croutons before serving.
GRILLED RATATOUILLE PASTA
Provided by Georgia
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook pasta according to package instructions. Drain pasta and return to pot; place away from heat.
- Heat a grill or grill pan to medium-high; lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
- Roughly chop vegetables and add to pasta. Add 2 tablespoons each oil and vinegar, or to taste. Season with salt and pepper, sprinkle with parsley, and serve warm or cold.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GRILLED RATATOUILLE
Provided by Marian Burros
Categories dinner, weekday, appetizer, main course, side dish
Time 40m
Yield 8 servings as first or salad course
Number Of Ingredients 14
Steps:
- Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
- Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
- Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
- Cut onions into slices 1/2 inch thick; coat with oil mixture.
- Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
- Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
- When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
- Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
- When ready to serve, adjust seasonings. Additional olive oil may be necessary.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams
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
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
GRILLED RATATOUILLE
Provided by Florence Fabricant
Categories side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
- Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
- Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
- Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
- Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams
GRILLED RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
GRILLED RATATOUILLE PASTA
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
- Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
- Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.
Nutrition Facts : Calories 442 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g
GRILLED RATATOUILLE PASTA
This unique take on ratatouille allows you pair that delicious summertime grilled flavor with pasta!
Categories ratatouille pasta grilling recipe grilled grilled vegetables summer pasta summer recipe
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Prepare outdoor grill for direct grilling on medium-high. Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
- In small bowl, whisk vinegar, oil, and garlic.
- Cut onion crosswise into 1/2 inch thick slices. Trim zucchini and eggplant; cut diagonally into 1/2 inch thick slices. Brush half of vinegar mixture on one side of onion, zucchini, eggplant, peppers, and tomatoes.
- Grill tomatoes 6 minutes, zucchini and eggplant 10 minutes, and peppers and onion 12 minutes, or until all vegetables are tender and charred, turning over once. Transfer vegetables to cutting board. Cool slightly, then cut into 1/2 inch pieces.
- Meanwhile, cook pasta in boiling water as label directs. Drain; return to pot.
- Stir mustard into remaining vinegar mixture. Toss with pasta along with parsley, vegetables, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
Nutrition Facts : Calories 425 calories
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
GRILLED RATATOUILLE RECIPE
Steps:
- In a small bowl whisk together 2 tablespoons oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste; set aside.
- Place tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a large rimmed baking sheet. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers. Transfer vegetables to cutting board and cut into large dice.
- Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.
Nutrition Facts : Calories 211 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, Sodium 61 mg, Sugar 10 g, Fat 14 g, ServingSize serves 4 to 6 as a side, UnsaturatedFat 0 g
GRILLED RATATOUILLE SALAD WITH FETA CHEESE
Categories Salad Cheese Onion Pepper Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Feta Eggplant Bell Pepper Zucchini Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
- Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.
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GRILLED RATATOUILLE PASTA SALAD RECIPE - COUNTRY LIVING
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RATATOUILLE PASTA RECIPE - BON APPéTIT
From bonappetit.com
4.8/5 (66)Published 2019-08-11Servings 4-6
- Cut 1 large or 2 medium Italian eggplants into ½" pieces. Transfer to a colander set over a medium bowl and sprinkle with 2 tsp. salt. Let sit 30 minutes. Your eggplant might start to discolor and should start to release some brownish liquid that will fall into the bowl below. That’s good! It’s losing excess moisture that would prevent it from getting silky-soft.
- Meanwhile, cut 1 large or 2 small red bell peppers and 1 large zucchini into ½" pieces. Transfer to a medium bowl. Peel 2 medium onions, cut through root end, then slice through root end into thin slivers. Transfer to bowl with bell peppers. Halve 1 pint cherry tomatoes (the fastest—but dorkiest—way to do this is to sandwich them between two quart container lids) and transfer to a small bowl. Smash 4 garlic cloves, then coarsely chop and add to bowl with tomatoes. Slice 1 lemon in half; set aside. Finely grate 1½ oz. Parmesan with a Microplane or the small holes of a box grater into another small bowl.
- Your eggplant needs special treatment: Cooking it separately guarantees that you can make it tender and golden (rather than chewy and gray) without over-cooking it or causing the other veg to get soggy. When eggplant has been sitting 30 minutes (okay, 25 if you’re antsy), gently squeeze it to get rid of any more moisture (less moisture means more browning). No need to go crazy, though.
GRILLED RATATOUILLE PASTA SALAD | FOOD, GLORIOUS FOOD!
From food.ideas2live4.com
Servings 4Total Time 40 minsCategory PastaPublished 2020-06-23
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
GRILLED RATATOUILLE PASTA SALAD | PASTA SALAD RECIPE
From twopeasandtheirpod.com
Reviews 54Published 2012-08-17Estimated Reading Time 2 mins
- 1. Bring a medium pot of salted water to a boil, cook pasta according to package instructions. Drain the pasta and rinse with cold water. Set aside.
- 2. Heat a grill to medium-high heat. Lightly brush vegetables with olive oil and season with salt and pepper. Place the vegetables and garlic cloves on a grill pan or in a grill basket. Grill until vegetables are browned and tender. Remove from heat and let cool to room temperature. Finely chop the garlic cloves.
- 3. Add grilled vegetables and garlic to the cooked pasta. Drizzle with olive oil and balsamic vinegar. Stir and season with salt and pepper, to taste. Sprinkle with basil. Serve at room temperature or chilled.
GRILLED RATATOUILLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (40)Published 2012-07-17Total Time 45 mins
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Lightly sprinkle salt over cut sides of eggplant and let sit for 15 minutes (you will see beads of water form on the surface). Rinse eggplant and pat dry.
- Lay eggplant, tomatoes, squash, bell pepper, and scallions on a baking sheet and drizzle with 1 Tbsp. oil; season with salt and pepper.
- Grill vegetables, turning occasionally, until tender, transferring them to a baking sheet as they are done. The tomatoes, scallions, and eggplant will cook the fastest (2–5 minutes); the squash and bell pepper will take about 5 minutes.
GRILLED RATATOUILLE - COUNTRY LIVING
From countryliving.com
Cuisine American, FrenchEstimated Reading Time 3 minsServings 6Published 2007-06-25
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GRILLED RATATOUILLE SALAD - EASY PLANT BASED RECIPES
From debraklein.com
Cuisine AmericanTotal Time 20 minsCategory Side DishPublished 2019-09-03
- Prepare veggies for grill: slice eggplant lengthwise into ¼” slices. Slice zucchini and squash into quarters, lengthwise. Cut peppers into large chunks and thickly slice onion horizontally. Brush all veggies on both sides with olive oil.
- Heat grill to medium high and then carefully place veggies onto grill with tongs. Do not move veggies around, be patient and allow grill marks to form.
- Most veggies will take about 4 minutes per side to get nice grill marks, depending on thickness. Peek at the underside before flipping to the other side. Remove when veggies are tender, yet not too cooked that they will fall apart when diced.
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