Grilled Ratatouille Salad with Feta Cheese

Vegetarian
Gluten Free
Health score
39%
Grilled Ratatouille Salad with Feta Cheese
45 min.
2
420kcal

Suggestions


Discover the vibrant flavors of summer with our Grilled Ratatouille Salad with Feta Cheese! This delightful salad is a perfect blend of fresh, seasonal vegetables and tangy feta that will not only tantalize your taste buds but also provide a healthy and satisfying option for any meal. Ideal for vegetarians and those looking for a gluten-free dish, this salad promises to be a colorful addition to your dining table.

Imagine succulent eggplant, zucchini, and bell peppers, grilled to perfection, their natural sweetness enhanced by the smoky char of the barbecue. Layered with the sharp, creamy notes of crumbled feta cheese and a hint of fresh basil, every bite is an explosion of flavor. Drizzled with a touch of balsamic vinegar, this dish hits the perfect balance between richness and acidity.

Ready in just 45 minutes, this Grilled Ratatouille Salad is not only quick to prepare but is also versatile enough to serve as a stunning antipasti, a refreshing side dish or a light snack. With approximately 420 kcal per serving, it fits seamlessly into a health-conscious diet. Treat yourself and your loved ones to this exquisite salad that embodies the essence of Mediterranean cooking, making every meal a celebration of freshness and flavor!

Ingredients

  • teaspoons balsamic vinegar 
  • tablespoons basil fresh
  • 12 ounce eggplant cut into 1/2 inch-thick rounds
  • 0.7 cup feta cheese crumbled
  • tablespoons olive oil 
  • medium onion cut into 1/ rounds
  •  bell pepper red cut lengthwise into 6 strips
  •  zucchini quartered

Equipment

  • baking sheet
  • grill

Directions

  1. Prepare barbecue (medium-high heat).
  2. Place eggplant, zucchini, red bell pepper and onion on baking sheet.
  3. 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.
  4. Divide vegetables between 2 plates; drizzle with vinegar.
  5. Sprinkle cheese and basil over and serve.

Nutrition Facts

Calories420kcal
Protein10.28%
Fat67.18%
Carbs22.54%

Properties

Glycemic Index
125.5
Glycemic Load
4.63
Inflammation Score
-10
Nutrition Score
25.956522076026%

Flavonoids

Delphinidin
145.76mg
Apigenin
0.02mg
Luteolin
0.4mg
Isorhamnetin
2.76mg
Kaempferol
0.37mg
Myricetin
0.02mg
Quercetin
12.02mg

Nutrients percent of daily need

Calories:419.65kcal
20.98%
Fat:32.62g
50.18%
Saturated Fat:9.75g
60.92%
Carbohydrates:24.62g
8.21%
Net Carbohydrates:16.32g
5.93%
Sugar:14.04g
15.6%
Cholesterol:44.5mg
14.83%
Sodium:587.47mg
25.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.23g
22.47%
Vitamin C:101.87mg
123.48%
Vitamin A:2415.67IU
48.31%
Vitamin B2:0.64mg
37.88%
Vitamin B6:0.76mg
37.84%
Manganese:0.75mg
37.46%
Vitamin K:35.14µg
33.47%
Fiber:8.3g
33.2%
Vitamin E:4.71mg
31.39%
Calcium:299.4mg
29.94%
Folate:116.12µg
29.03%
Phosphorus:280.05mg
28.01%
Potassium:893.86mg
25.54%
Vitamin B1:0.25mg
16.37%
Magnesium:65.47mg
16.37%
Zinc:2.29mg
15.25%
Vitamin B5:1.42mg
14.22%
Vitamin B12:0.85µg
14.08%
Vitamin B3:2.71mg
13.53%
Copper:0.25mg
12.31%
Selenium:8.55µg
12.21%
Iron:1.67mg
9.26%
Vitamin D:0.2µg
1.33%
Source:Epicurious