Ratatouille Panzanella Salad With Herb-Parmesan Dressing
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
67
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Red Wine Vinegar2 cloves
Garlic (finely chopped)1 cup
Olive Oil1 medium
Red Onion (unpeeled, thickly sliced)Directions:
1
Heat a charcoal or gas grill to high
2
Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl
3
Whisk in the olive oil
4
Set aside
5
Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper
6
Brush the cut side of the ciabatta with canola and season with salt and pepper
7
Place the zucchini, squash and eggplant on the grill, flesh-side down
8
Place the onion slices and the pepper on grill
9
Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes
10
Transfer the cut vegetables to a cutting board
11
Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more
12
Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes
13
Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes
14
Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes
15
Flip and grill 1 minute more
16
Transfer to the cutting board with the vegetables
17
Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes
18
Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing
19
Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing
20
Scatter the Parmesan over the top, and serve immediately