Grilled Ratatouille Salad

Step 1

Slice the eggplant into 1/2-inch-thick rounds. Soak in a bowl of lightly salted water, 15 to 20 minutes; drain and squeeze out the excess moisture.

Step 2

Meanwhile, slice the tomatoes and zucchini into 1/2-inch-thick rounds. Stem and seed the bell pepper; slice the pepper and onion into 1/2-inch-thick rings.

Step 3

Heat a grill or grill pan to medium high. Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste. Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant. Let cool.

Step 4

Drizzle the vegetables with the vinegar. Divide the zucchini and eggplant among plates and arrange in a circle, overlapping slightly. Top with the bell pepper, tomato and onion. Sprinkle with the basil.

Step 5

Photo by Kate Sears