alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Grilled Ratatouille Lentil Salad

Serves 6

    Share

    Grilled Ratatouille Lentil Salad

    This riff on a classic Provençal dish of simmered vegetables gets an upgrade by imparting the veggies with a slightly smoky flavour from the grill and then tossing them into a salad with nutritious lentils and a refreshing minty dressing. A perfect vegetarian main dish for the summer season, the lentils and dressing can be made up to three days in advance, while the vegetables can be grilled the day before your gathering. But dress the salad only before serving.

    Advertisement

    Grilled Ratatouille Lentil Salad

    Ingredients

    • 1 cup (250 mL) black (beluga) or green lentils
    • 2 medium or 1 large eggplant, halved lengthwise
    • 2 medium zucchini, halved lengthwise
    • 2 red bell peppers, quartered
    • 1 medium red onion, quartered
    • 1 cup (250 mL) crumbled feta
    • 1/2 cup (125 mL) sliced sun-dried tomatoes
    • 1/2 cup (125 mL) sliced Kalamata olives (optional)
    • 1/3 cup (80 mL) extra-virgin olive oil or camelina oil
    • 2 Tbsp (30 mL) red wine vinegar or white wine vinegar
    • 1 cup (250 mL) fresh mint
    • 1/2 cup (125 mL) fresh basil
    • 2 garlic cloves, chopped
    • 2 tsp (10 mL) honey
    • 1 Tbsp (15 mL) Dijon mustard
    • 1/2 tsp (2 mL) salt
    • 1/2 tsp (2 mL) black pepper , plus extra for grilling vegetables

    Nutrition

    Per serving:

    • calories383
    • protein16g
    • fat20g
      • saturated fat6g
      • trans fat0g
    • carbohydrates40g
      • sugars11g
      • fibre18g
    • sodium682mg

    Directions

    01

    Place lentils, a couple pinches of salt, and 4 cups (1 L) water in medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer covered until lentils are tender but not too soft, about 15 to 20 minutes. Drain well.

    Lightly sprinkle cut sides of eggplant with salt and let sit for 15 minutes (you will see beads of water form on the surface). Pat dry with paper towel.

    Heat grill to medium-high. Lightly brush vegetables with oil and season lightly with salt. Grill vegetables, in batches if there is not enough grill space, until charred in a few spots and tender, flipping once. Remove vegetables from grill as they finish cooking.

    Once cool enough to handle, chop vegetables into 1/2 in (1.25 cm) pieces, place in large bowl, and let sit for 10 minutes. Drain any liquid that has pooled in the bottom of bowl and then toss vegetables with lentils, feta, sun-dried tomatoes, and olives, if using.

    To make dressing, in blender or food processor container, place 1/3 cup (80 mL) oil, vinegar, mint, basil, garlic, honey, mustard, salt, and black pepper, and blend until smooth. Gently toss dressing with salad.

    Tip:

    No backyard grill? These vegetables can also be prepared by roasting in a 400 F (200 C) oven. But do so on two baking sheets or in two batches to avoid overcrowding a single pan.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.