Grilled Ratatouille

Prepare and refrigerate this side dish up to two days ahead; let it come to room temperature before serving. It's good with grilled chicken, lamb, or fish.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 36%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 8g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 229mg
  • Calcium: 18mg

Ingredients

  • 1 medium peeled eggplant, halved lengthwise (about 1 pound)
  • 1 teaspoon kosher salt, divided
  • 2 medium zucchini, halved lengthwise
  • 1 medium red bell pepper, halved lengthwise
  • 1 medium green bell pepper, halved lengthwise
  • 1 medium red onion, quartered
  • Cooking spray
  • 1 cup diced plum tomato (about 2)
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  1. Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.
  2. Prepare grill.
  3. Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool.
  4. Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.
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