Grilled Ratatouille

recipe
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

Nutritional Information

Calories 50
Caloriesfromfat 36 %
Fat 2 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.4 g
Carbohydrate 8 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 229 mg
Calcium 18 mg

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

Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.

Prepare grill.

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.

Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.

Note:

Jeanne Kelley,

June 2006
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