Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Ratatouille
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 676 mg
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 676 mg
Ingredients
Directions
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
