GRILLED RATATOUILLE SALAD
1/3 cup olive oil
1 1/2 tablespoons red pepper sauce
1 eggplant (12 to 14 ounces), cut into 1/2 -inch-thick rounds
1 zucchini, quartered lengthwise
1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 medium red onion, cut into 1/2 -inch-thick rounds
Salt and pepper (to taste)
FOR SERVING:
2 tablespoons balsamic vinegar
1/2 cup feta cheese
4 tablespoons slivered fresh basil
Preheat grill to medium-high heat.
Combine olive oil and red pepper sauce in small bowl.
Place eggplant, zucchini, yellow and red peppers and onion on baking sheet. Brush with oil mixture. Sprinkle with salt and pepper. Toss to coat.
Grill vegetables until tender and tinged with brown, turning frequently (about 6 minutes for eggplant and zucchini and about 10 minutes for peppers and onion).
TO SERVE:
Divide vegetables between 4 plates. Drizzle with vinegar. Sprinkle with cheese and basil.
Makes 4 servings
Source: Tabasco
1/3 cup olive oil
1 1/2 tablespoons red pepper sauce
1 eggplant (12 to 14 ounces), cut into 1/2 -inch-thick rounds
1 zucchini, quartered lengthwise
1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 medium red onion, cut into 1/2 -inch-thick rounds
Salt and pepper (to taste)
FOR SERVING:
2 tablespoons balsamic vinegar
1/2 cup feta cheese
4 tablespoons slivered fresh basil
Preheat grill to medium-high heat.
Combine olive oil and red pepper sauce in small bowl.
Place eggplant, zucchini, yellow and red peppers and onion on baking sheet. Brush with oil mixture. Sprinkle with salt and pepper. Toss to coat.
Grill vegetables until tender and tinged with brown, turning frequently (about 6 minutes for eggplant and zucchini and about 10 minutes for peppers and onion).
TO SERVE:
Divide vegetables between 4 plates. Drizzle with vinegar. Sprinkle with cheese and basil.
Makes 4 servings
Source: Tabasco
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