Grilled Ratatouille Lentil Salad
Servings
6people
Servings
6people
Ingredients
  • 1cup black (beluga) or green lentils, rinsed and picked over to remove any debris
  • 2 2 medium or 1 large eggplant, halved lengthwise
  • 2 medium zucchini, halved lengthwise
  • 2 red bell peppers, quartered
  • 1 medium red onion, quartered
  • 1cup crumbled feta
  • 1/2cup sliced sun-dried tomatoes
  • 1/2cup sliced Kalamata olives (optional)
  • 1/3cup extra-virgin olive oil or camelina oil
  • 2Tbsp red wine vinegar or white wine vinegar
  • 1cup Fresh mint
  • 1/2cup fresh basil
  • 2 garlic cloves, chopped
  • 2tsp honey
  • 1Tbsp Dijon mustard, gluten free if desired
  • 1/2tsp salt
  • 1/2tsp black pepper, plus extra
Instructions
  1. Place lentils, a couple pinches of salt, and 4 cups water in medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not too soft, about 15 to 20 minutes. Drain well.
  2. Lightly sprinkle cut sides of eggplant with salt and let sit for 15 minutes (you will see beads of water form on eggplant’s surface). Pat dry with paper towel.
  3. Heat grill to medium-high. Lightly brush eggplant, zucchini, peppers, and red onion with oil and season lightly with salt. Grill vegetables (in batches if there is not enough grill space) until charred in a few spots and tender, flipping once. Remove vegetables from grill as they finish cooking.
  4. Once vegetables are cool enough to handle, chop into 1/2 inch pieces, place in large bowl, and let sit for 10 minutes. Drain any liquid that has pooled in bottom of bowl and then toss vegetables with lentils, feta, sun-dried tomatoes, and olives if desired.
  5. To make dressing, in blender or food processor container, place 1/3 cup oil, vinegar, mint, basil, garlic, honey, mustard, salt, and black pepper and blend until smooth. Gently toss dressing with salad.
Recipe Notes

Per serving: 383 calories; 16 g protein; 20 g total fat (6 g sat. fat); 40 g total carbohydrates (11 g sugars, 18 g fiber); 682 mg sodium