I LOVE Bobby Flay…his simple, fresh, grilled food has always been a favorite of ours. This last one is a must-try! He has (brilliantly) mixed two of my favorite summer dishes; Ratatouille, a stew made with eggplant, tomatoes and zucchini, and Panzanella, a simple Tuscan salad of bread and tomatoes with olive oil. I adapted this recipe from Bobby Flay’s Ratatouille Panzanella Salad and the dressing is my favorite part! The fresh herbs really add a punch of flavor, and you get all the health benefits from the vegetables AND the herbs! Feel free to add your favorite veggies and make it your own! I have eaten this salad as a lunch, side dish with grilled fish and even added to scrambled eggs! Yum!
Ratatouille Panzanella Salad with Herb Parmesan Dressing
Adapted from Bobby Flay, Barbecue Addiction
1 cup fresh basil leaves, coarsely chopped
1 cup fresh flat-leaf parsley, coarsely chopped
3 tbsp red wine vinegar
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 Japanese eggplant, halved lengthwise
1 medium red onion, unpeeled, thickly sliced
1 red bell pepper
1 yellow squash, halved lengthwise
1 zucchini, halved lengthwise
2 portobello mushrooms
Grapeseed oil or similar, for brushing
1/2 loaf ciabatta, split in half horizontally
12 cherry tomatoes, cored
2 ounces baby arugula or spinach
1/4 cup coarsely shredded Parmesan
Heat a charcoal or gas grill to high.
Put the basil, 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, zucchini and mushrooms 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, mushrooms 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. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more. Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
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.
Seed and chop the bell pepper; remove the peels and 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. Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve immediately.