ezRecipe-Zee: Cooking Recipe: How to make Grilled Ratatouille

Grilled Ratatouille

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Date Added:	November 20, 2008
Calories:	37
Serves:	8
Prep. Time:	0:00
Category:	BBQ / Grilling, Salads / Dressings, Vegetarian, Copy Cat / Restaurant

Ingredients:

1     medium        eggplant - (abt 1 lb)
2     medium        onions
1     medium        zucchini or 2 small zucchinis -
1     large         green or red bell pepper
                    Olive Oil-Lemon Marinade
1     large         ripe tomato
1/4   cup           chopped black olives
2     tablespoons   chopped fresh basil
2     tablespoons   chopped fresh parsley
1 1/2 tablespoons   olive oil
1     tablespoon    wine vinegar
                    Salt
                    Freshly-ground black pepper
1/4   pound         crumbly goat cheese

Directions: one line for each direction. When saved the lines will be numbered.

Cut the eggplant into 1/2-inch-thick slices. Salt them and place in a colander for 30 minutes, then rinse and drain.
Peel the onions and cut in half. Steam or microwave until just tender. Cut the zucchini in half lengthwise.
Prepare grill. Brush the vegetables lightly with the Olive Oil-Lemon Marinade. Grill the eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill the onions and zucchini on both sides until marked with brown, and tender, about 10 to 15 minutes total. Place the bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Remove and place in a paper bag to steam.
When all the vegetables are cool enough to handle, chop into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, then remove the core and seeds. Cut into small squares.
Stir in the tomato, olives, herbs, olive oil, and vinegar, and toss well. Season to taste with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature.
This recipe yields 6 to 8 servings.

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 37

Calories from Fat 61.1%

Total Fat

Cholesterol

0mg

Sodium

3mg

Carbohydrate

Dietary Fiber

Protein

trace

Points 1

Exchanges: 1/2 Vegetable

Rating: ()

Added On: November 20, 2008

* In A Vegetarian Kitchen at http://www.vegkitchen.com