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Grilled Ratatouille Salad with Spicy Sardines

Grilled Ratatouille Salad with Spicy Sardines

This vibrant and refreshing grilled vegetable salad is perfect for a summer meal! Fresh, seasonal veggies like eggplant, zucchini, squash, and bell pepper are tossed in a tangy tomato vinaigrette, then grilled to perfection. Served on a bed of peppery arugula, topped with savory sardines, and finished with a drizzle of the zesty dressing and fresh basil, this dish is both light and satisfying. Whether you’re enjoying it as a side dish or a main course, this salad is sure to impress with its colorful presentation and delicious flavor.

 

 

About this Recipe:

Course: Salad or Entree
Cuisine: Continental
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients: 

Vinaigrette and Marinade:  
1 medium tomato, halved  
4 tablespoons Castillo de Canena Reserve Extra Virgin Olive Oil  
2 tablespoons lemon juice  
2 garlic cloves, peeled and minced  
1 shallot, peeled and minced  
2 teaspoon honey  
2 teaspoon Dijon mustard  
1/2 teaspoon salt  
1/4 teaspoon cracked black pepper  
 
1 small eggplant, sliced  
1 zucchini, sliced  
1 yellow squash, sliced  
1 red bell pepper, seeded and sliced  
4 cups baby arugula  
1 each tin Matiz Spicy Sardines, fillets split or flaked   
2 tablespoons fresh basil, chopped 

Instructions:  

1. Preheat a gas grill on medium-high or prep charcoals for a charcoal grill.  
2. In a large bowl, grate tomato and discard skins. Add olive oil, lemon juice, garlic, shallot, honey, mustard, salt, and pepper to the bowl with the grated tomato and whisk to combine. Reserve 1/4 cup of the vinaigrette for the finished salad and set aside.  
3. With the remaining dressing in the bowl, add eggplant, zucchini, squash, and bell pepper, toss to coat. Place vegetables on the grill and cook for 3-4 minutes, flipping halfway through, or until tender and lightly charred. Remove from the grill and set aside to cool slightly.  
4. Divide arugula between plates and top with grilled vegetables and sardines. Drizzle salads with reserved vinaigrette and garnish with basil before serving.