• Place eggplant, zucchini and peppers in a large resealable plastic bag. In a medium bowl, whisk together vinegar, honey, mustard, 1/2 tsp of the salt and the pepper. While whisking, add oil in a thin stream. Stir garlic into marinade and set aside 1/4 cup. Add remaining marinade to bag with vegetables. Marinate 30 minutes.

  • Thread cherry tomatoes onto 1 or 2 skewers. Oil grill grate and heat grill to medium-high. Grill marinated vegetables for 8 to 10 minutes, turning once. You may need to do this in a few batches, depending on the size of your grill. Grill tomato skewers for 4 minutes, turning once.

  • Transfer eggplant, zucchini and peppers to a cutting board. Transfer tomatoes to a serving bowl with chickpeas. Dice eggplant, zucchini and peppers. Add to bowl with reserved marinade, parsley and remaining 1/8 tsp salt. Top with ricotta salata just before serving.


Freshly chopped garlic packs the most flavor, but you can reduce prep time by swapping in a heaping tbsp of jarred.

Nutrition Facts

400 calories; 12 g total fat; 2 g saturated fat; 4 mg cholesterol; 779 mg sodium. 62 g carbohydrates; 14 g fiber; 14 g protein;