Grilled Ratatouille And Bulgur Salad Recipes
GRILLED RATATOUILLE SALAD
This makes a great vegetarian main course if tossed with pasta or brown rice. You can add grilled chicken or shrimp for a main course salad, too.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare an outdoor grill with a hot fire.
- Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
- Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
- Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.
GRILLED RATATOUILLE
Steps:
- Preheat grill to medium-high.
- Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
GRILLED RATATOUILLE SALAD WITH FETA CHEESE
Categories Salad Cheese Onion Pepper Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Feta Eggplant Bell Pepper Zucchini Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 8
Steps:
- 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.
HOW TO COOK BULGUR
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
More about "grilled ratatouille and bulgur salad recipes"
GRILLED RATATOUILLE PASTA SALAD | PASTA SALAD RECIPE
From twopeasandtheirpod.com
- 1. Bring a medium pot of salted water to a boil, cook pasta according to package instructions. Drain the pasta and rinse with cold water. Set aside.
- 2. Heat a grill to medium-high heat. Lightly brush vegetables with olive oil and season with salt and pepper. Place the vegetables and garlic cloves on a grill pan or in a grill basket. Grill until vegetables are browned and tender. Remove from heat and let cool to room temperature. Finely chop the garlic cloves.
- 3. Add grilled vegetables and garlic to the cooked pasta. Drizzle with olive oil and balsamic vinegar. Stir and season with salt and pepper, to taste. Sprinkle with basil. Serve at room temperature or chilled.
EASY GRILLED RATATOUILLE SALAD RECIPE - DEBRA KLEIN
From debraklein.com
- Prepare veggies for grill: slice eggplant lengthwise into ¼” slices. Slice zucchini and squash into quarters, lengthwise. Cut peppers into large chunks and thickly slice onion horizontally. Brush all veggies on both sides with olive oil.
- Heat grill to medium high and then carefully place veggies onto grill with tongs. Do not move veggies around, be patient and allow grill marks to form.
- Most veggies will take about 4 minutes per side to get nice grill marks, depending on thickness. Peek at the underside before flipping to the other side. Remove when veggies are tender, yet not too cooked that they will fall apart when diced.
- While veggies are cooling, roughly chop tomatoes and place in a large bowl. Dice grilled veggies in similar size and add to bowl. Sprinkle with vinegar, salt, crushed pepper, oregano and toss gently. Taste for seasoning, adding more S+P or vinegar to suit you.
GRILLED RATATOUILLE PASTA SALAD - RACHEL COOKS
GRILLED RATATOUILLE RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED RATATOUILLE SALAD RECIPE - EAT THIS NOT THAT
From eatthis.com
20+ 5-STAR DINNER RECIPES FOR BETTER BLOOD SUGAR - EATINGWELL
From eatingwell.com
GRILLED SUMMER RATATOUILLE RECIPE | GEOFFREY ZAKARIAN
From foodnetwork.com
GRILLED RATATOUILLE SALAD - TRAEGER GRILLS
From traeger.com
GRILLED RATATOUILLE SALAD RECIPE - BON APPéTIT
From bonappetit.com
BBQ RECIPE: MARTHA STEWART’S GRILLED RATATOUILLE AND …
From mercurynews.com
GRILLED RATATOUILLE PASTA SALAD RECIPE - COUNTRY LIVING
From countryliving.com
GRILLED RATATOUILLE SALAD WITH LEMONY HERB DRESSING
From newengland.com
GRILLED RATATOUILLE PASTA SALAD RECIPE - SUDDENLY SALAD
From suddenlysalad.com
GRILLED RATATOUILLE AND BULGUR SALAD RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
GRILLED RATATOUILLE RECIPE AND VIDEO | HEY GRILL, HEY
From heygrillhey.com
GRILLED RATATOUILLE PASTA SALAD - THE VILLAGES GROWN
From thevillagesgrown.com
TOASTED QUINOA & ARUGULA SALAD WITH GRILLED HALLOUMI
From nofrillskitchen.com
GRILLED RATATOUILLE SALAD RECIPE | ELLIE KRIEGER | FOOD …
From foodnetwork.com
SHEET PAN RATATOUILLE RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
GRILLED RATATOUILLE AND BULGUR SALAD – LA CLASSE DE …
From laclassedecuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
