Ratatouille on a Skewer

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Ratatouille on a Skewer

Prep Time: 20 min.

Source: Better Homes and Gardens

 

 

 

Ingredients

 

1/2 of a medium eggplant, peeled and cut into 1-inch

cubes (about 3 cups)

1 medium zucchini, halved lengthwise and sliced

1-inch thick

1/2 cup green and/or yellow sweet pepper cut into

1-inch pieces

1 small onion, cut into wedges

1/4 cup bottled French salad dressing

3 tablespoons grated Parmesan cheese

3 tablespoons fine dry bread crumbs

8 cherry tomatoes

 

Directions:

 

1. Preheat indoor electric grill. On eight 6-inch

skewers, alternately thread eggplant, zucchini, sweet

pepper, and onion, leaving 1/4 inch between pieces.

Brush with salad dressing. Combine the Parmesan cheese

and bread crumbs; place on a piece of waxed paper.

Roll the kabobs in the crumb mixture to coat evenly.

2. Place kabobs on the grill rack. If using a covered

grill, close lid. Grill until zucchini is

crisp-tender. (For a covered grill, allow 4 to 5

minutes, giving kabobs a quarter turn once halfway

through and placing tomatoes on ends of skewers the

last 1 minute of grilling. For an uncovered grill,

allow 8 to 10 minutes, turning occasionally to cook

evenly and placing tomatoes on ends of skewers the

last 2 minutes of grilling.) Makes 4 servings.

 

Nutritional facts per serving

 

calories: 146 , total fat: 8g , saturated fat: 2g ,

cholesterol: 3mg , sodium: 330mg , carbohydrate: 16g ,

fiber: 3g , protein: 4g , vitamin A: 8% , vitamin C:

49% , calcium: 8% , iron: 6%

 

 

 

 

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