Grilled Ratatouille
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 676
- Total: 40 min
- Active: 30 min
Ingredients
3 large beefsteak tomatoes, halved crosswise
2 medium zucchini
1 large eggplant
1 small red onion, halved lengthwise (through the root end)
1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves, roughly torn
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons fresh thyme leaves, finely chopped
1 clove garlic, finely chopped
Kosher salt
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.