Grilled Ratatouille

[Guest guest]

The Olive Oil-Lemon Marinade was posted yesterday.

 

* Exported from MasterCook *

 

Grilled Ratatouille

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 100

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 medium eggplant -- about 1 pound

2 medium onions

1 medium zucchini or 2 small zucchinis

(about 1/2 pound total)

1 large green or red bell pepper

Olive Oil-Lemon Marinade -- as needed

(see separate recipe)

1 large ripe tomato -- diced

1/4 cup chopped black olives

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 1/2 tablespoons olive oil

1 tablespoon wine vinegar

salt and freshly ground pepper -- to taste

1/4 pound crumbly goat cheese -- optional

(such as Bucheron)

 

6 to 8 servings

 

A grilled version of the classic French stew, this glistening warm salad

will whet appetites dulled by summer heat.

 

Cut the eggplant into 1/2-inch-thick slices. Salt them and place in a

colander for 30 minutes, then rinse and drain.

 

Peel the onions and cut in half. Steam or microwave until just tender.

 

Cut the zucchini in half lengthwise.

 

Prepare grill. Brush the vegetables lightly with the Olive Oil-Lemon

Marinade. Grill the eggplant on both sides until nicely browned and quite

tender, about 15 minutes total. Grill the onions and zucchini on both

sides until marked with brown, and tender, about 10 to 15 minutes

total. Place the bell pepper directly on the grill and turn frequently,

allowing all sides to get charred. Remove and place in a paper bag to steam.

 

When all the vegetables are cool enough to handle, chop into fairly large

chunks and combine in a serving bowl. Slip the skin off the pepper, then

remove the core and seeds. Cut into small squares.

 

Stir in the tomato, olives, herbs, olive oil, and vinegar, and toss

well. Season to taste with salt and pepper. If desired, sprinkle the top

with crumbled goat cheese. Serve warm or at room temperature.

 

Calories: 101, Carbohydrate: 10 g, Total fat: 7 g, Cholesterol: 0 g,

Protein: 1 g, Sodium: 43 mg

 

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