grill - Grilled Ratatouille

[Guest guest]

recipe for marinade to follow-

 

 

* Exported from MasterCook *

 

GRILLED RATATOUILLE

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 medium eggplant -- about 1 pound

2 medium onions

1 medium zucchini or 2 small zucchinis -- about 1/2 pound total

1 large green or red bell pepper

Olive Oil-Lemon Marinade (recipe follows) -- as needed

1 large ripe tomato -- diced

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 and freshly ground pepper to taste

1/4 pound crumbly goat cheese -- such as Bucheron, optional

 

 

Serves 6 to 8

 

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.

 

 

 

Source:

" http://www.vegkitchen.com/grilling.html#gri "

 

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Per Serving (excluding unknown items): 69 Calories; 4g Fat (44.0% calories from

fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

 

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