vegJOY-Grilled ratatouille

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* Exported from MasterCook *

 

Grilled Ratatouille Salad (Joy of Cooking)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Salads VegJoy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- (2-4)

2 tablespoons red wine vinegar -- to taste (2-3)

12 half-inch-thick slices eggplant

2 fennel bulbs -- quartered lengthwise

2 medium zucchini -- cut lengthwise into thick slices

4 plum tomatoes

3 slender leeks (white part only) -- split the root ends

and wash thoroughly

3 bell peppers (red -- orange, or yellow)

1/2 head garlic -- unpeeled

3 tablespoons minced fresh basil

1 tablespoon extra-virgin olive oil

pinch grated orange zest

salt and black pepper -- to taste

 

Prepare a medium-hot charcoal fire.

 

When the coals are covered with gray ash, combine oil and vinegar in a bowl.

Combime eggplant, fennel, zucchini, tomatoes, leeks, peppers and garlic in a

large bowl; add the oil-vinegar and toss to coat.

 

Grill the vegetables, turning as needed, until the tomatoes and peppers are

charred on the outside and the other vegetables are tender, about 5 minutes for

the zucchini, up to 20 minutes for the garlic. Remove from the grill and let

cool slightly. Peel, seed, and dice the tomatoes and bell peppers. Dice the

fennel and zucchini into 1/2-inch pieces. Trim the root ends from the leeks and

slice. Squeeze the garlic cloves from their skins and mash.

 

Combine the vegetables, except the eggplant slices, in a bowl. Just before

serving, stir in: basil, olive oil, orange zest and salt and pepper. Arrange the

eggplant slices on a platter, top with the ratatouille, and serve at room

temperature.

 

Source:

" All About Vegetarian Cooking: Salads (p.30) "

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Per Serving (excluding unknown items): 384 Calories; 9g Fat (18.7% calories from

fat); 13g Protein; 76g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 84mg

Sodium. Exchanges: 1/2 Grain(Starch); 13 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 3234 0 0 0 3891 0 2236 0 0 0 0 0