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Ratatouille & Tabouleh Salad


1 cup fine cracked wheat
1/4 cup water
1/2 tsp salt or to taste
1/4 cup EVOO
3 tbsp each chopped parsley and mint
1/2 tsp ground black pepper
1/4 cup chopped or quartered grape tomatoes
1/4 cup chopped unpeeled English cucumber

2 peppers: green, red or yellow
1 eggplant, sliced 1/2" lengthwise
1 zucchini, sliced 1/2" lenghtwise
1 clove garlic, minced
3 tbsp parsley, chopped
1/4 cup EVOO
1/2 tsp coriander seeds
3 tbsp White balsamic vinegar
1/2 tsp salt or more to taste


Soak the cracked wheat in water for 1/2 hr - 1 hr. Depending on how you like the chewy factor.
Drain any remaining water. Toss in vegetables, herbs and coat with oil, salt and pepper. Mix it up well to blend flavors. Set aside. This can be made up to 2 days in advance.

On a hot grill or BBQ scorch the skin of the peppers until blackened. Remove to slightly cool to the touch. Scrape off peel with your hands or a knife. Seed and cut into desired serving sizes.
Meanwhile grill slices of vegetables turning to cook. They have no extra oil so they will slightly dehydrate but, you will be adding the dressing later, so no worries. When softened remove to a platter to cool to the touch. Cut into desired servings.

In a small heated skillet, toast the coriander seeds. Toss to evenly distribute heat. Remove to cool. Crush in a mortar & pestle or place in a baggy and smash with a meat pounder/hammer or bottom of an empty wine bottle.

Whisk, oil, vinegar, salt, garlic, parsley and coriander.

Toss both plates together and serve on a large platter or spread Tabouleh on a large platter and decoratively place the grilled vegetables over top.



Nutritional Information Per Serving

no nutrition information available

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