Grilled Ratatouille Salad

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Grilled Ratatouille Salad

Grilled Ratatouille Salad

Cook Time 45 minutes

Course Appetizer, Dinner, Lunch

Servings 4 people



  • 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: 15 servings of vegetables.

Keyword Vegetables

Stephanie Bray

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