Description
A vibrant, Mediterranean-inspired dish featuring smoky grilled eggplant layered with summer vegetables, creamy fresh cheese, and peppery arugula. This deconstructed ratatouille brings together the best of Provençal flavors with a modern grilled twist.
Ingredients
Scale
- For the Grilled Vegetables:
- 1 large eggplant, sliced ½-inch thick
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, quartered
- 1 yellow onion, sliced into rings
- 2 tbsp olive oil
- 1 tsp herbes de Provence
- ½ tsp sea salt
- For Assembly:
- 4 oz fresh goat cheese or burrata
- 2 cups baby arugula
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted
- 2 tbsp toasted pine nuts
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp honey
- Salt and pepper to taste
Instructions
- Grill Vegetables: Brush eggplant, zucchini, bell pepper, and onion with olive oil. Sprinkle with herbes de Provence and salt. Grill over medium-high heat 3-4 minutes per side until tender and charred.
- Make Dressing: Whisk together olive oil, lemon juice, mustard, garlic, honey, salt, and pepper.
- Assemble: Arrange grilled vegetables on platter. Dot with fresh cheese. Scatter arugula, tomatoes, and olives over top.
- Finish: Drizzle with dressing and sprinkle with pine nuts. Serve warm or at room temperature.
Notes
- For deeper flavor: Grill vegetables over charcoal
- Make ahead: Grill vegetables and prepare dressing up to 8 hours in advance
- Vegan option: Substitute cheese with almond feta
- Serving suggestion: Accompany with crusty bread to soak up juices
- Herb variation: Add fresh basil or mint before serving
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main Course/Side
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¼ of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg