Lunch / Dinner
Grilled Ratatouille
This French dish of grilled vegetables is colorful and satisfying. Quality ingredients and simple flavors are highlighted and influenced from the Mediterranean neighbors of Italy. Since there’s tons of fresh produce available this time of year, put it to good use in ratatouille [ra-tuh-TOO-ee], a traditional dish of simmered vegetables popular in the French region of Provence. This grilled version keeps everything fresh-tasting and complements the rich Creamy Goat Cheese Orzo served with it.
Ingredients
TOSS:
PURÉE:
Test Kitchen Tip
A Japanese eggplant is much smaller than a traditional eggplant and has slightly sweet flesh. If you can’t find it, use regular eggplant instead.
Instructions
Preheat grill to medium. Brush grill grate with oil.
Toss eggplant, bell pepper, onion, tomato, zucchini, and yellow squash with 2 Tbsp. oil, then season with salt and black pepper.
Grill vegetables, covered, until fork-tender and grill marks appear, 3 minutes per side. Chop vegetables, except tomato, then transfer to a bowl.
Purée tomato, remaining 1 Tbsp. oil, thyme, zest, and lemon juice in a mini food processor; toss with the vegetables to coat.
To easily quarter and seed a pepper, slice along the core, rotate a quarter turn, then continue to slice and rotate.
Pour the grilled tomato sauce over the chopped vegetables and toss to evenly distribute the sauce.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 335
% Daily Value*
Total Fat 22g 33%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 21mg 0%
Carbs 33g 11%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.