Every Saturday, since I was a kid, has been pizza night. It was one of the first things I learned to make. It teaches so many basic skills: dough, vegetable prep, baking, basic cooking. While putting together dough today, I was thinking of what to put on my pizza and had an abundance of great vegetables: eggplant, tomatoes, peppers, onions. I then looked at them and thought: That’s basically ratatouille ingredients. I like to grill my vegetables a lot so I thought I could assemble them into a hybrid of an antipasto and deconstructed ratatouille salad.
Grilled Vegetable Ratatouille Salad
1 medium Skyline Greenhouses eggplant, sliced into 1cm (1/2″) slices
2 Doef’s Greenhouses sweet banana peppers, cut into large pieces
2 Doef’s Greenhouses hot banana peppers, seeded, cut into large pieces
1 medium onion, peeled, thickly sliced
24 Doef’s Greenhouses cherry tomatoes, halved
5-6 Tbsp Mighty Trio Organics cold pressed canola oil
2 Tbsp Mighty Trio Organics cold pressed flax oil, to finish
Preheat a grill to medium high heat.
Drizzle all the sliced vegetables with canola oil, rubbing it in to coat completely. Grill all the vegetables until deeply golden in colour (grilling the tomatoes only on its cut side down). Slice the eggplant and peppers into strips. Cut the onions into rough chunks and halve the grilled cherry tomatoes. Scatter the grilled vegetables over 4 plates and drizzle each lightly with flax oil to serve. Serves 4.