Recipe courtesy of Sunny Anderson
Sunny's Easy Grilled Ratatouille
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1048 mg
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1048 mg
Ingredients
Directions
- Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
- Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
- Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
- Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.
