Description
A delightful Grilled Eggplant Ratatouille recipe featuring a colorful medley of grilled vegetables served over fresh arugula, topped with creamy cheese and basil leaves.
Ingredients
Eggplant Ratatouille:
- 2 medium eggplants (sliced into 1/2-inch rounds)
- 1 zucchini (sliced)
- 1 red bell pepper (cut into strips)
- 1 yellow bell pepper (cut into strips)
- 1 red onion (sliced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Tomato Sauce:
- 2 cloves garlic (minced)
- 2 medium tomatoes (chopped)
- 1 tablespoon balsamic vinegar
Additional:
- 1 cup fresh arugula
- 1/2 cup fresh cheese (goat cheese, feta, or ricotta)
- Fresh basil leaves for garnish
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Grill Vegetables: Brush vegetables with olive oil, season with salt, pepper, and thyme. Grill for 3–4 minutes per side.
- Prepare Tomato Sauce: Sauté garlic, add tomatoes and balsamic vinegar. Cook until tomatoes break down into a sauce.
- Combine Ingredients: Fold grilled vegetables into the tomato sauce and heat through.
- Serve: Arrange arugula on plates, spoon ratatouille over greens, top with fresh cheese and basil. Serve warm or at room temperature.
Notes
- This dish can be a light main or a hearty side.
- Roast veggies can be used as an alternative to grilling.
- Vegan cheese can be substituted for a plant-based version.
