Grilled Veggies turned into Grilled Ratatouille Salad

I read this lovely recipe on Bon Appetite Healthy Recipe of the week. It came to my email and it inspired my Market shopping Saturday morning.Tonight it was a success. Very tasty and the grilled flavors are a very different idea of the traditional ratatouille I have enjoyed in the past.

I changed a few things, added more grilled Roma tomatoes  and they imparted a great flavor. Also limited the eggplant as B "does not like eggplant" although I will say it was delicious. They called it Salad; well we had it warm as soon as I chopped everything right off the grill and made the dressing. With grilled chicken it was a perfect meal.
Here's mine:

The lovely charred  marked on the veggies let you know your are going to get a grilled taste,  and the dressing  with grilled tomatoes are a terrific combination. I grilled a lemon ( I love grilled lemons) and squeezed the lemon over the vegetables after chopping them prior to dressing it. It added a fresh taste! I used  fresh Italian parsley for a little green as I didn't have tarragon. The dressing calls for grating grilled tomatos but truly I just squeezed them in my hand and held onto the pulp and used just the juices to add to the dressing with basalmic vinegar and olive oil. It needed a bit of salt and  next time I would add a few red pepper flakes for zing.

Here is their recipe link:

http://bonapp.it/PxHFD5

and the photo that inspired mine:

We had some left over and I think this would make at terrific sauce  on pasta with grated parmesan cheese and perhaps some tarragon or more parsley.


Grilled Ratatouille Salad

INGREDIENTS

2 tablespoons safflower oil or other neutral oil

Kosher salt

2 medium eggplants (about 1 pound), halved lengthwise

1 1/2 pounds tomatoes

1 pound mixed summer squash, halved lengthwise

1 red bell pepper

8 scallions, trimmed

3 tablespoons extra-virgin olive oil, divided

Freshly ground black pepper

2 tablespoons balsamic vinegar

1 tablespoons roughly chopped fresh tarragon

PREPARATION

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Lightly sprinkle salt over cut sides of eggplant and let sit for 15 minutes (you will see beads of water form on the surface). Rinse eggplant and pat dry.

Lay eggplant, tomatoes, squash, bell pepper, and scallions on a baking sheet and drizzle with 1 Tbsp. oil; season with salt and pepper.

Grill vegetables, turning occasionally, until tender, transferring them to a baking sheet as they are done. The tomatoes, scallions, and eggplant will cook the fastest (2-5 minutes); the squash and bell pepper will take about 5 minutes.

Slice three-quarters of the tomatoes in half and grate the cut side over the coarse holes of a box grater into a medium bowl (discard core and any tomato skin left in your hand). Whisk in vinegar and remaining 2 Tbsp. oil; season to taste with salt and pepper. Set vinaigrette aside.

Chop remaining tomatoes and transfer to a large bowl. Chop remaining grilled vegetables into 1/2-inch pieces and add to bowl. Drizzle tomato vinaigrette over and toss gently to coat. Transfer vegetables to a serving platter or bowl and garnish with tarragon.