Easy Grilled Ratatouille Salad Recipe

Pixar embedded the Provençal vegetable dish in the brains of kids and adults alike with their 2007 animated smash hit, Ratatouille, which starred a literal cartoon rat who made the famous dish. Whatever it takes—even a prodigiously gifted anthropomorphic rat as a chef—to get people thinking about eating more vegetables works for us. This recipe is by no means a traditional ratatouille (nor do we recommend employing any rats, cartoon or otherwise, to cook it for you); it merely takes inspiration from the variety of vegetables that make up the ancient peasant dish from France. Nor does this recipe require every vegetable listed below—you can definitely get creative with your choices. Don't have squash? No problem, leave it out of your version of ratatouille. Love tomatoes? Toss them directly onto the grill. Ratatouille, in particular, lends itself well to reinvention, and that's the whole point of cooking: You have full creative control of the dish.

Nutrition: 270 calories, 19 g fat (2.5 g saturated), 385 mg sodium

Serves 4

You'll Need

1 large red onion, cut into 1⁄4"-thick slices
1 red bell pepper, quartered, stems and seeds removed
1 medium eggplant, cut into 1⁄4"-thick planks
1 large portobello mushroom cap, cut into 1⁄4"-thick slices
1  large zucchini, cut into 1⁄4"-thick planks
2  medium yellow squash, cut into 1⁄4"-thick planks
12–16 asparagus stalks, woody ends removed
4 Tbsp olive oil
Salt and black pepper to taste
1 Tbsp prepared pesto
2 Tbsp red wine vinegar
2 Tbsp pine nuts, toasted
1⁄4 cup grated Parmesan6254a4d1642c605c54bf1cab17d50f1e

How to Make It

1. Preheat a grill.
2. Toss the vegetables with 2 tablespoons olive oil and generously season with salt and pepper.
3. Grill the vegetables until cooked through and lightly charred, removing each individually when it has reached this stage. Some vegetables (like the onion and pepper) will take longer than others (like the asparagus and squash).
4. Combine the pesto and vinegar in a small bowl, then slowly drizzle in the remaining 2 tablespoons olive oil.
5. Cut the red pepper into thin slices, then toss all of the vegetables with the vinaigrette, pine nuts, and Parmesan.

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