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Grilled Ratatouille

Grilled Ratatouille

Nutrition Facts
  • cal. (kcal) 400
  • Makes: 4 servings
  • Yield: servings
  • Prep: 35 mins
  • Marinate: 30 mins
  • Grill: 14 mins
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Ingredients

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  • 1 eggplant (about 1 lb), trimmed and cut lengthwise into 1/2-inch-thick pieces
  • 2 medium zucchini, trimmed and cut lengthwise into 1/2-inch-thick pieces
  • 1 sweet red pepper, cut from core into 4 pieces
  • 1 sweet orange pepper, cut from core into 4 pieces
  • 1/3 cup balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon plus 1/8 tsp salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1 cup cherry tomatoes
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1/4 cup parsley, chopped
  • 1/4 cup grated ricotta salata cheese

Directions

  1. 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.
  2. 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.
  3. 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.

Tip

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

Nutrition Information for Grilled Ratatouille

Servings Per Recipe: 4
PER SERVING: 400 cal., 12 g total fat (2 g sat. fat), 4 mg chol., 779 mg sodium, 62 g carb. (14 g fiber), 14 g pro.

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