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Pat-NoCal

A favorite here is to grill zucchini slices. Rec: Grilled Ratatouille Salad with Feta Cheese

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Joined: Dec 9, 2005

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Posted to Thread #1302 at 4:47 pm on Mar 29, 2006

When I'm in a hurry I just slice the zucchini either widthwise or lengthwise, brush with a little olive oil on both sides and sprinkle lightly with salt and pepper, garlic powder and sometimes dried herbs, then grill.

Here's another recipe which is delicious and so easy. Definitely a keeper. Sometimes I chop the grilled veggies and added to pasta then top with the feta. Click on the link for more reviews.

Grilled Ratatouille Salad with Feta Cheese

Brush thick slices of country bread with olive oil to grill alongside the vegetables.

1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons purchased garlic-flavored olive oil

2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil

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.

Makes 2 servings (can be doubled).
Source: 8/00 Bon Appetit

Link: Grilled Ratatouille Salad with Feta Cheese


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