Description
This Grilled Eggplant Ratatouille with Fresh Cheese and Arugula is a vibrant and healthy dish featuring perfectly grilled vegetables layered with creamy fresh cheese and peppery arugula. It’s seasoned simply with oregano, garlic powder, and olive oil, making it a colorful and flavorful Mediterranean-inspired recipe that’s perfect for a light lunch, side, or vegetarian meal.
Ingredients
Scale
Vegetables
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 medium tomatoes, diced
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Cheese and Greens
- 4 ounces fresh goat cheese or ricotta (or any fresh cheese of your choice)
- 2 cups fresh arugula
Optional Garnish
- 1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions
- Prepare the Grill and Vegetables: Preheat your grill or grill pan to medium-high heat. Brush the sliced eggplant, zucchini, and bell peppers with olive oil and season them evenly with dried oregano, garlic powder, salt, and black pepper to enhance their flavor before grilling.
- Grill the Vegetables: Place the vegetables on the grill in batches. Grill them, turning occasionally, for about 3–4 minutes per side until they are tender and have developed attractive grill marks, indicating they are perfectly cooked.
- Prepare the Cheese: While the vegetables grill, crumble the fresh goat cheese or ricotta into small bite-sized pieces and set aside for garnishing the dish later.
- Arrange the Vegetables: Once all the vegetables are grilled, layer them on a serving platter or on individual plates. Alternate the grilled eggplant, zucchini, and bell peppers for a visually appealing presentation.
- Add the Cheese: Top the layered vegetables with the crumbled fresh cheese, allowing it to soften slightly from the residual heat of the vegetables.
- Add Tomatoes and Arugula: Scatter the diced fresh tomatoes over the top, then finish by adding a generous handful of fresh arugula for a peppery crunch.
- Optional Flavor Boost: For added depth of flavor, drizzle the assembled ratatouille with balsamic vinegar or an extra splash of olive oil. Adjust seasoning by adding more salt and black pepper if desired.
- Serve or Store: Serve the dish immediately while still warm and fresh, or refrigerate for later use as a refreshing cold salad or side dish.
Notes
- This dish can be served warm or cold, making it versatile for meals or gatherings.
- Use any fresh cheese you prefer, such as fresh mozzarella, feta, or burrata for variation.
- If you don’t have a grill, use a grill pan or broiler to achieve similar results.
- For vegan variation, substitute fresh cheese with a plant-based alternative or omit it entirely.
- The balsamic vinegar drizzle is optional but adds a nice tangy sweetness to balance the grilled vegetables.
