Time: 35 min.
Complexity: easily
Servings: 4

The flavors of this salad will transport you to the south of France. Classic ratatouille vegetables are grilled, tossed with a vinaigrette, and served with toasted baguette and warm goat cheese. You'll want to make it all summer long!

Ingredients:

• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 6 tbsp extra-virgin olive oil, plus extra for greasing
• 1 can (425 g) canned cannellini beans, rinsed
• 1/4 cup pitted black olives, coarsely chopped
• 1 medium sweet red pepper, cut into 4 pieces
• 1 medium zucchini (about 200 g), sliced ​​diagonally into 0.5 cm thick slices.
• 1 medium yellow zucchini (about 200 g), sliced ​​diagonally into 0.5 cm thick slices.
• 1 small Italian eggplant (about 200g), sliced ​​diagonally into 0.5cm thick slices.
• 1 medium red onion, sliced ​​into 1cm thick rounds.
• 1 tbsp finely chopped fresh rosemary leaves
• 8 slices of baguette, 1 cm thick.
• 170 g goat cheese, cut into 4 slices
• 8 cups mixed small salad greens

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, eggplants, yellow zucchini, cannellini beans, olives, wine vinegar, Dijon mustard, goat cheese, rosemary, salad mix

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Preparation:

Step 1
• Preheat grill to medium heat.
Step 2
• In a large serving bowl, combine the vinegar, mustard, 1/2 teaspoon of salt, and a few grinds of black pepper. Stir in the olive oil until the dressing is smooth. Pour about 2 tablespoons of the dressing into a small bowl. Add the beans and olives to the serving bowl and toss thoroughly. Let marinate while you grill the vegetables.
Step 3
• Place the peppers, zucchini, squash, eggplant, and onion on a baking sheet. Season with salt and pepper. Add the rosemary to the dressing in a small bowl and brush it over the vegetables. Grill the vegetables, turning occasionally, until browned on both sides and tender, 8-9 minutes for the onions, 7-8 minutes for the eggplant and peppers, and 5-6 minutes for the zucchini.
Step 4
• Transfer the vegetables to a cutting board as they cook. Slice the peppers into thick strips. If the eggplant slices are large, cut them in half. Separate the onions into individual rings.
Step 5
• Grill the baguette slices, turning occasionally, until crispy around the edges and lightly charred, 3-4 minutes. Remove from the grill and lightly brush both sides with olive oil. Season with salt and pepper. While the baguettes are grilling, place the goat cheese slices on a piece of foil and grill them until the cheese begins to soften, 1-2 minutes.
Step 6
• Add the grilled vegetables and salad greens to a serving bowl and toss. Arrange the baguette slices around the bowl in pairs and top each pair with a slice of warm goat cheese.

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