Grilled Ratatouille Salad

Start to finish: 45 minutes

Makes: 8 servings

❚ 2 small eggplants, halved lengthwise ❚ Olive oil ❚ 2 cloves garlic, minced, divided ❚ Salt and ground black pepper ❚ 1 large red onion, cut into 1/2-inch (1.25-cm) slices ❚ 2 medium zucchini, halved lengthwise ❚ 1 pint (500 mL) cherry or grape tomatoes ❚ 1 tbsp (15 mL) balsamic glaze ❚ 1 tbsp (15 mL) herbes de Provence ❚ Pinch red pepper flakes ❚ 1 red bell pepper ❚ 4 oz (114 g) goat’s milk cheese, crumbled

1. Heat the grill to mediumhigh.

2. Using a paring knife, slice shallow slits into the cut sides of the eggplant halves. Drizzle the eggplants with olive oil, then rub half of the garlic and a sprinkle of salt and black pepper into the flesh. Brush the onion slices and the zucchini halves with a little more olive oil, and sprinkle them with salt and pepper.

3. Fold a large sheet of heavyduty foil into thirds lengthwise. Open the foil. Place the tomatoes in the middle third of the foil, then drizzle them with the balsamic glaze and 1 tbsp (15 mL) olive oil. Sprinkle with the herbes de Provence, the remaining garlic and the red pepper flakes. Stir gently to combine. Fold the foil closed, crimping the ends to make a packet.

4. Grill the eggplant, onion slices, zucchini halves, tomato packet, and red bell pepper (left whole) for 7 to 10 minutes, or until the vegetables are charred and tender, and the tomatoes are juicy.

5. Place the red pepper in a brown paper bag and crimp the top closed. Set aside.

6. Dice the eggplant, onion and zucchini, and place in a large bowl. When the pepper cools slightly, rub the charred skin away, using the paper bag to assist. Cut the pepper into strips, discarding the core, and add to the other vegetables. Pour the tomatoes and their juices over the other vegetables and sprinkle with the goat cheese. Serve warm or at room temperature.