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Grilled Ratatouille

Yield 8 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.