For the best flavor, prepare this recipe about an hour before guests arrive.
Grilled Vegetable Ratatouille
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 medium-size tomatoes, cut into bite-size pieces
- 1 medium-large eggplant, cut in 1/3-inch slices
- 3 tablespoons fresh basil, chopped
- 3 tablespoons balsamic vinegar
- 1 large red onion, sliced 1/3-inch thick
- 2 tablespoons capers
- 1 red bell pepper, halved
- 1/4 cup chopped Italian parsley
- 1 yellow bell pepper, halved
- 1 green bell pepper, halved
- Salt and fresh ground pepper to taste
Instructions
- Brush all vegetables except the tomato with olive oil and grill until fork tender. Remove peppers from the grill and place them in a plastic bag to continue steaming and cool down. Set aside other vegetables until cool enough to touch.
- Add cut-up tomatoes to a large bowl. Add the basil, vinegar, capers, parsley and any remaining olive oil to the bowl.
- When the grilled vegetables have cooled enough to touch, peel peppers and chop all vegetables into uniform bite-size pieces. Add to the bowl. Season with salt and pepper to taste, and toss
- Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature.
Recipe Notes
Nutrition Facts
Grilled Vegetable Ratatouille
Amount Per Serving
Calories 181
* Percent Daily Values are based on a 2000 calorie diet.
Calories 181, Fat 7, Perfat 32, Cholesterol 115 mg, Carbo 14, Protein 18, Fiber 3, Sodium 70mg
