Ratatouille Pasta Salad Recipes

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GRILLED RATATOUILLE SALAD



Grilled Ratatouille Salad image

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

1 large ripe tomato
1 head garlic, halved lengthwise
1 large zucchini, sliced lengthwise into 12-inch-thick strips
1 yellow squash, sliced lengthwise into 12-inch-thick strips
1 small eggplant, sliced lengthwise into 12-inch-thick strips
1 red bell pepper, seeded and sliced into wide strips
12 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tablespoons white wine vinegar
12 cup fresh basil, torn into pieces
1 12 teaspoons roughly chopped fresh thyme

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 PASTA SALAD



Grilled Ratatouille Pasta Salad image

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

2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

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.

RATATOUILLE PASTA SALAD



Ratatouille Pasta Salad image

Make and share this Ratatouille Pasta Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

8 ounces rotelle pasta, cooked and drained
1 large eggplant (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup chopped onion
2 medium zucchini, sliced
1 teaspoon minced garlic
1/2 green bell pepper, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1/4 cup olive oil, divided
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice

Steps:

  • Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
  • Place in a large shallow pan.
  • Cover and bake at 400 degrees for 20-25 minutes or until tender.
  • Uncover and set aside.
  • Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
  • Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
  • Cover and chill at least 1 hour.

Nutrition Facts : Calories 273.1, Fat 8.1, SaturatedFat 1.1, Sodium 154.4, Carbohydrate 47.8, Fiber 8.9, Sugar 3.5, Protein 5.4

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