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Ratatouille On The Grill

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Marinade

  2. 1/4 cup 59ml Red-wine vinegar

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 2 teaspoons 10ml Dijon mustard

  5. 1 tablespoon 15ml Finely-minced garlic

  6. 1 tablespoon 15ml Finely-chopped fresh rosemary

  7. Ratatouille

  8. 1 Japanese (long and thin) eggplant - halved lengthwise,

  9. And cut crosswise into 1" pieces

  10. 1 Zucchini - halved lengthwise, (medium)

  11. 1 Yellow squash - halved lengthwise, (medium)

  12. And cut crosswise into 1/2" pieces

  13. 2 Red bell peppers - cored, seeded,

  14. And cut into 1 1/2" pieces

  15. 4 Ripe plum tomatoes - halved crosswise

  16. 2 Red onions - quartered (small)

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

  19. 1/4 cup 10g / 0.4oz Chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Combine the marinade ingredients in a large bowl.

  2. Add the vegetables to the marinade. Season with salt and pepper. Toss well and let rest for 3 hours at room temperature, tossing occasionally.

  3. Thread each type of vegetable on a separate 12-inch skewer, leaving 1/2-inch space between the pieces. Reserve the marinade bowl for later.

  4. Grill the skewers over hot coals, 3 inches from the heat source, for 3 to 5 minutes on all sides, carefully turning. Slide the hot vegetables off the skewers into the bowl in which they marinated and toss with the marinade. Cool slightly. Toss with the parsley.

  5. This recipe yields 8 servings.

  6. Per serving: 150 calories , 20g carbohydrate, 4g protein, 7g fat, no cholesterol.

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