Grilled Potato Ratatouille Salad

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Grilled Potato Ratatouille Salad

 

 

* Exported from MasterCook *

 

Grilled Potato Ratatouille Salad

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 lbs. large Idaho Potatoes

1 med. eggplant

1 med. zucchini

2 med. yellow squash

4 portobello mushrooms -- stems removed

1 green bell pepper

1 red bell pepper

4 Roma tomatoes -- halved lengthwise

4 onions -- peeled and halved from top to bottom

2 heads garlic (optional)

1/2 C olive oil

1/4 C balsamic vinegar

salt and pepper to taste

2 tsp. fresh thyme leaves or snipped chives

 

Wash and dry all vegetables except for onions. Cut potatoes into 1 " thick

lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10

minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper

towels.

 

Prepare remaining vegetables: cut eggplant lengthwise into 1 " thick slices; cut

zucchini and yellow squash in half lengthwise; seed and quarter green and red

peppers. Place potatoes and all other vegetables on baking sheets and brush with

olive oil to prevent sticking during grilling. Prepare grill.

 

When grill is ready, lightly oil the grill tray. Place eggplant, squash and

mushrooms on the grill crosswise so they don't fall through the grill tray.

Place the tomatoes and the peppers in a wire grilling basket or on a grilling

tray suitable for small foods so they don't fall through into the grill. Place

garlic heads directly on grill.

 

With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a

metal spatula, turn the vegetables and grill the other side, with the lid

closed, for another 5-6 minutes. If all vegetables don't fit on the grill, cook

in batches.

 

When vegetables are cooked, arrange on a large serving platter (slice portobello

mushrooms if they're large). Halve the grilled heads of garlic crosswise, and

squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar

and the garlic, then pour over the vegetables. If not using garlic, just drizzle

vinegar over vegetables. Sprinkle vegetables with the fresh thyme leaves or

chives, if desired. Serve salad warm or at " picnic " temperature no need to

chill.

 

Approximate nutritional analysis:

345 calories

15 g fat

O mg cholesterol

90 mg sodium

7 g protein

52 g carbohydrates

 

 

 

 

 

Source:

" http://www.fabulousfoods.com/recipes/salads/potato/potrat.html "

 

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Per Serving (excluding unknown items): 206 Calories; 14g Fat (58.1% calories

from fat); 4g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : The Idaho Potato Commission was kind enough to share this recipe with

us. The grilled vegetables make a spectacular presentation. This is camping and

picnic food at its finest!

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0