Grilled Ratatouille Salad

Traditionally, Ratatouille is a slow simmer of sweet onions, peppers, eggplant, zucchini and tomatoes with garlic and herbs, melting into a stew. This chilled interpretation adds a hint of smoky flavor from roasted peppers and a fresh zing from grated lemon peel.

Grilled Ratatouille Salad
Makes 8 cups

Ingredients
For the Salad:
1 ½ pounds unpeeled eggplant, ends trimmed, cut lengthwise into ½ inch slices
1 ½ pounds unpeeled yellow and green zucchini, ends trimmed, cut lengthwise into ½-inch slices
1 ten-ounce package Melissa’s Mini San Marzano tomatoes
1 green bell pepper
1 orange bell pepper
1 red bell pepper
1 yellow bell pepper
Olive oil
2 teaspoons Italian Seasoning
2 tablespoon grated lemon peel
2 tablespoons chopped fresh basil, without stems
2 tablespoons chopped Italian parsley, without stems
1 tablespoon Melissa’s chopped garlic
Salt and pepper

Instructions
Prepare a fire in a charcoal or gas grill or place a grill pan over high heat.
Brush zucchini and eggplant slices with olive oil and sprinkle lightly with Italian seasoning.

When the grill or pan is very hot, grill eggplant and zucchini slices until cooked through. Set aside to cool.

Place tomatoes on the grill, turning regularly until the skins blister and just start to burst. Remove tomatoes from the grill and set them aside to cool.

Cut grilled eggplant and zucchini slices into ½ inch dice and transfer to a large mixing bowl.

Halve the cooled tomatoes widthwise and transfer them to the mixing bowl.

Roast the bell peppers whole over the grill, occasionally turning until the skin blisters and chars.

Place in a bowl, cover with a lid and allow the steam to loosen the skin (or place in a paper bag). Carefully peel away the skins and remove the seeds. Cut the pepper into ½ inch dice and add to the eggplant, zucchini, and tomatoes.

Add lemon peel, basil, parsley and garlic to the vegetables and season to taste with salt and pepper. Toss gently. Serve chilled or at room temperature.