Grilled Ratatouille with Shrimp
July, 2005

Serves 6 / Shrimp adds protein to make this a well-rounded dish for lunch or dinner. Zucchini and eggplant provide fiber, potassium, and great flavor, while onion adds quercetin, and bell pepper contributes vitamin C. If you use wooden skewers, be sure to soak them in water for 30 minutes prior to threading on the food.

1 pound medium shrimp, peeled and deveined
1 small eggplant (about 3/4 pound)
3/4 teaspoon sea salt
Olive oil cooking spray
1/2 pound zucchini (2 small), cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
1 small onion, cut into 1-inch chunks
1-1/2 cups organic pasta sauce or tomato sauce
2 tablespoons olive oil
1/4 cup rice vinegar
2 tablespoons water
1/2 teaspoon sea salt
1 clove garlic, minced
1 tablespoon chopped fresh basil

1. Rinse shrimp and set aside. Cut eggplant into 1-inch chunks. Place eggplant in a colander over a bowl or sink. Sprinkle with salt. Let drain 30 minutes. Rinse and pat dry.
2. Spray or brush olive oil onto grill rack. Heat coals or gas grill for direct heat. Prepare dressing by blending together olive oil, vinegar, water, sea salt, garlic, and basil.
3. Thread shrimp, eggplant, zucchini, bell pepper, and onion alternately on each of six 10-inch skewers, leaving space between each. Brush with dressing. Set kabobs on grill (4–6 inches from medium heat), cover, and cook about 10 minutes, turning and brushing twice with dressing, until vegetables are crisp-tender and shrimp is cooked throughout.
4. While kabobs are grilling, heat pasta sauce in a small pan. Serve kabobs with pasta sauce.

PER SERVING (with 1/4 cup pasta sauce): 189 cal, 33% fat cal, 7g fat, 1g sat fat, 115mg chol, 18g protein, 14g carb, 2g fiber, 768mg sodium