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Grilled Ratatouille Salad

Makes 4 servings

A grilled salad fitting for a warm summer evening. Introduce eggplant and zucchini into your meals with this nutritious side.

 

Ingredients

  • 1 eggplant, cut in ½-inch thick rounds
  • 1 zucchini, cut lengthwise
  • 2 bell peppers, cut into quarters
  • 1 lb. Roma tomatoes, cut into quarters (approx. 8 tomatoes)
  • 1 bunch basil, roughly chopped
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper

Preparation

  1. Preheat grill. Set to medium-high.
  2. Rough chop zucchini, bell pepper, eggplant and tomatoes into equally sized pieces.
  3. In a mixing bowl, combine vegetables, basil, olive oil, balsamic vinegar, salt and pepper. Toss to combine.
  4. Grill vegetable mixture in vegetable grilling tray until charred and tender. Serve with our Lemon and Herb Chicken and enjoy!

Nutritional Analysis

Per serving (4 servings)

  • 156 calories
  • 7.5 g fat
  • 4 g protein
  • 29 g carbohydrate (12.5 g available carbohydrate)
  • 8 g fibre
  • 164 mg sodium

Revive Servings

  • 0.5 grains and starch
  • 0 protein
  • 3 vegetables
  • 0 fruit
  • 1.5 fat
  • 0 dairy