Description
This Grilled Eggplant Ratatouille with Fresh Cheese and Arugula is a vibrant, flavorful dish showcasing perfectly grilled vegetables layered with fresh cheese and peppery arugula. It’s a light and healthy Mediterranean-inspired meal perfect as a side or a vegetarian main, combining smoky grilled eggplant, zucchini, and bell peppers with fresh, tangy cheese and a touch of balsamic vinegar for a refreshing finish.
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
Extras
- 4 ounces fresh goat cheese or ricotta (or any fresh cheese of your choice)
- 2 cups fresh arugula
- 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 evenly with dried oregano, garlic powder, salt, and black pepper to infuse flavor before grilling.
- Grill the vegetables: Place the vegetables on the grill in batches. Grill each side for about 3 to 4 minutes, turning occasionally until the vegetables are tender and have distinctive grill marks, indicating caramelization and smoky flavor.
- Prepare the cheese: While the vegetables are grilling, crumble the fresh goat cheese or ricotta into small pieces, setting them aside to top the dish later.
- Arrange the grilled vegetables: Once all vegetables are grilled, layer the eggplant, zucchini, and bell peppers neatly on a serving platter or on individual plates to highlight their colors and textures.
- Add fresh cheese topping: Scatter the crumbled fresh cheese over the layered grilled vegetables, allowing it to soften slightly from the residual heat for creamy flavor contrasts.
- Add fresh tomatoes and arugula: Sprinkle the diced tomatoes over the cheese and vegetables, then top with a handful of fresh arugula to add a peppery bite and freshness to the dish.
- Finish with optional drizzle and seasoning: Drizzle the ratatouille with balsamic vinegar or a little extra olive oil for acidity and shine. Season with additional salt and pepper if desired to enhance all flavors.
- Serve: Serve immediately for warm enjoyment, or refrigerate and serve chilled later as a refreshing cold salad or side dish.
Notes
- Use a grill pan indoors if outdoor grilling is not available.
- Fresh goat cheese or ricotta can be substituted with feta or mozzarella depending on preference.
- For a vegan version, omit the cheese or substitute with a plant-based cheese alternative.
- Balsamic vinegar is optional but adds a nice tangy glaze to the dish.
- The dish can be made ahead and refrigerated, served cold or at room temperature.
