Grilled Ratatouille Panzanella Salad

Grilled Ratatouille Panzanella Salad


  • Grilled Ratatouille Panzanella Salad
  • I like to add a heaping tablespoon of fresh, organic lavender when I toss the salad at the end to impart the wonderful flavors of herbs de Provençe. This salad can be made several hours ahead so the bread absorbs all the flavors of the grilled veggies and vinaigrette.
  • Serves 6-8
  • 1 cup fresh herbs - basil, thyme, rosemary, oregano, coarsely chopped
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 1/2 cup olive oil
  • 1 Japanese eggplant, cut lengthwise into ½-inch slices
  • 1 medium red onion, peeled, thickly sliced
  • 1 red bell pepper, cored, deseeded, thickly sliced
  • 1 yellow squash, cut lengthwise into thirds
  • 1 zucchini, cut lengthwise into thirds
  • canola oil, for brushing
  • 1/2 loaf ciabatta, split in half horizontally
  • 12 cherry tomatoes, halved
  • 3 cups baby arugula or spinach
  • 1/4 cup coarsely shaved Parmesan


Heat a charcoal or gas grill to high.

Put the herbs, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside.

Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper. Brush the cut side of the ciabatta with canola and season with salt and pepper.

Place the zucchini, squash and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. 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. Transfer the cut vegetables to a cutting board.

Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes. Flip and grill 1 minute more. Transfer to the cutting board with the vegetables.

Coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes. Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing. Add arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve.

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