Grilled Ratatouille Salad
- 4 cups eggplant
- 1 ½ cups medium tomatoes
- 1 cup zucchini
- ½ cup red bell pepper
- ½ cup fresh basil leaves, thinly sliced
- ¼ cup red onion
- 1 Tbsp red wine vinegar
- 1 tsp red wine vinegar
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
-
Slice eggplant into ½-inch-thick rounds. Soak in a bowl of lightly salted water for 15-20 minutes. Drain and squeeze out the excess moisture.
-
Slice tomatoes and zucchini into ½-inch-thick rounds.
-
Stem and seed the bell pepper. Slice the pepper and onion into ½-inch-thick rings.
-
Heat a grill or grill pan to medium-high heat. Spray the vegetables with zero-calorie nonstick cooking spray on both sides and season with ½ tsp salt and pepper to taste.
-
Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7-8 minutes for the bell pepper, onion, and zucchini, and about 10 minutes for the eggplant. Let cool.
-
Drizzle the vegetables with vinegar.
-
Divide the zucchini and eggplant among plates and arrange them in a circle, overlapping slightly. Top with the bell pepper, tomato, and onion. Sprinkle with basil.
For Flex™ Patients: Top with 1/2 oz. fresh mozzarella. Recipe Yields: 7 1/4 cups of vegetables.
