Grilled Ratatouille and Bulgur Salad

Prep Time:
20 mins
Total Time:
25 mins


  • 1 medium eggplant, cut lengthwise into ¼-inch-thick strips

  • 1 medium zucchini, cut lengthwise into ¼-inch-thick strips

  • 1 medium yellow squash, cut lengthwise into ¼-inch-thick strips

  • 1 large onion, sliced into ¼-inch-thick rounds

  • 2 medium tomatoes, halved crosswise

  • Extra-virgin olive oil, for brushing and drizzling

  • Coarse salt and freshly ground pepper

  • 3 cups cooked bulgur or couscous (from 1 cup dry)

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • ½ baguette, halved lengthwise

  • 1 clove garlic, halved

  • ½ cup lightly packed fresh basil leaves (from 1 bunch)


  1. Preheat grill for direct heat. Brush eggplant, zucchini, squash, onion, and tomatoes with oil. Season with salt and pepper. Grill, flipping once, until lightly charred and tender, about 5 minutes. Transfer to a cutting board and coarsely chop. Place bulgur in a container, and pour vegetables and accumulated juices on top. Sprinkle with lemon juice and drizzle with oil. (Store in refrigerator up to 2 days; let come to room temperature before serving.)

  2. Brush both sides of baguette with oil. Grill, flipping once, until edges are crisp and charred, 3 to 4 minutes. Rub top of bread with garlic; cut into 1/2-inch croutons. (Store at room temperature up to 2 days.) Top salad with basil and croutons before serving.

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