Grilled Ratatouille
Serves 4
The pungent taste of homegrown cherry tomatoes and fresh basil make all the difference in this dish. Skewer the tomatoes together so you can turn them easily on the grill.
Ingredients
2 medium eggplants, cut into ½–inch rounds
2 medium zucchini, quartered lengthwise
1 pound cherry tomatoes
1 red bell pepper, quartered lengthwise
1 medium onion, cut into ½–inch rounds
1/3 cup olive oil
1 cup fresh basil, roughly chopped or torn
1 teaspoon fresh oregano
Salt to taste
Freshly ground pepper
Directions
1. Heat grill or stove–top grill pan to medium–high heat.
2. Using a pastry brush, coat vegetables with olive oil.
3. Working in batches as you have room, grill vegetables until tender and tinged with brown on both sides, about 5 to 7 minutes. Remove from grill and set aside on a cutting board.
4. Roughly chop vegetables and combine in a large bowl.
5. Add basil, oregano, salt, and pepper. Stir to combine.
Nutrition Facts
271 calories, 19 g fat (2.6 g saturated), 26 g carbohydrates, 5 g protein, 11 g fiber, 161 mg sodium (17% Daily Value).
Source: NaturalHealthmag.com
