Grilled Ratatouille

Grilled Ratatouille
Makes 4
Prep 35 m
Marinate 30 m
Grill 14 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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.
Nutrition Information for Grilled Ratatouille
Servings Per Recipe: 4
Per Serving: 779 mg sodium, 12 g Fat, total, 400 kcal cal., 4 mg chol., 62 g carb., 2 g sat. fat, 14 g pro., 14 g fiber