VegGrill: Ratatouille

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Grilled Ratatouille

 

Recipe By :Andrea Chesman

Serving Size : 8 Preparation Time :0:00

Categories : Grilling Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- quartered

1/2 garlic bulb

1/2 cup extra-virgin olive oil

1 large eggplant

1 green bell pepper

6 medium tomatoes

2 medium zucchini

2 tablespoons chopped fresh basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper

 

1. Prepare a medium-hot fire in the grill. Meanwhile, separate the garlic into

cloves and peel. Peel the eggplant and cut into 3/8-inch slices. Halve the bell

pepper and tomatoes. cut the zucchini into 3/8-inch slices.

 

2. Skewer the onion and garlic. Brush the olive oil on the onion, garlic,

eggplant, pepper, tomatoes, and zucchini.

 

3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10

to 15 minutes for the eggplant, onion, and garlic; about 10 minutes for the

pepper and tomatoes; and 5 to 8 minutes for the zucchini. Remove the vegetables

from the grill.

 

4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with

the basil, oregano, thyme, bay leaf, and salt and pepper to taste. Simmer for 30

minutes on the grill or on the stove. Taste and adjust the seasonings.

 

5. Serve hot, at room temperature, or cold.

 

Serving Suggestions: It’s hard to go wrong with this summertime classic. Serve

it hot or cold, as a side dish or as an appetizer with crackers. It’s also great

as a main dish, served with couscous, pasta, or rice.

 

SERVES 6 TO 8

 

--Sources--

Copyright: 1998: Harvard Companion Press

Vegetarian Grill, Andrea Chesman, pg 235

 

Contributor: Pat Hanneman for VegRecipe 6/99

 

 

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Grill "

 

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Per serving: 175 Calories (kcal); 14g Total Fat; (68% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 13mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Ratatouille from southern France is a standard in the American

vegetarian repertoire. It is difficult to make an unappealing version -- but a

truly great ratatouille is special indeed. A generous dose of garlic and a

lovely touch of smoke elevate this recipe out of the ordinary. This tastes

better the day after it is made. It will keep in the refrigerator for up to 5

days. --Chesman

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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