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Grilled Ratatouille Lentil Salad
Serves 6
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.
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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:
- calories 383
- protein 16g
-
fat
20g
- saturated fat 6g
- trans fat 0g
-
carbohydrates
40g
- sugars 11g
- fibre 18g
- sodium 682mg
