Grilled Ratatouille Salad
I prefer to leave the eggplant skin on, but it can be peeled if desired. This can be prepared in advance and left at room temperature while the main course is being prepared or served chilled.
1-1/2 to 2 pounds eggplant
1 pound zucchini or yellow squash, scrubbed
1 large sweet onion
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1-1/2 cups diced fresh tomato
2 tablespoons capers
chopped fresh basil or parsley if desired
Cut the eggplant into 1-inch thick rounds. Halve the zucchini lengthwise. Peel the onion but do not trim the ends, and cut it lengthwise (through the ends) into 3/4 inch thick slices.
Whisk together the oil and 1 tablespoon of the vinegar, and brush it on the vegetables, coating them well. Grill the vegetables on a preheated grill, turning them often (to keep them from burning) as they brown, about 10 to 15 minutes, or until they are tender but still hold their shape.
Cut eggplant into large cubes. Slice zucchini crosswise into thick slices. Trim and chop the onion slices. Toss the vegetables together with the tomato, capers, remaining 1 tablespoon vinegar and salt and pepper to taste. Add parsley if desired.
Serves 6 to 8
From Leslie Glover Pendleton