Grilled Ratatouille
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Grilled Ratatouille." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-ratatouille-recipe.htm> 06 July 2008.
Grilled Ratatouille
Yield: Makes 9 (1-cup) servings
The uniqueness of this marinated salad lies in the grilling of the vegetables before serving.
Ingredients:
3
tablespoons red wine vinegar
1
tablespoon olive oil
2
teaspoons fresh thyme
1/2
teaspoon black pepper
4
small Japanese eggplants, cut lengthwise into 1/2-inch-thick slices
2
small zucchini, cut in half lengthwise
1
medium red onion, quartered
1
red bell pepper, halved and seeded
1
yellow bell pepper, halved and seeded
6
ounces uncooked ziti or penne pasta
1/2
cup reduced-sodium chicken broth
1
tablespoon honey
1
tablespoon Dijon mustard
1/2
teaspoon dried Italian seasoning
1/4
teaspoon salt
1
cup cherry tomato halves
Preparation:
1.
Combine vinegar, oil, thyme and black pepper in shallow bowl. Add eggplants, zucchini, onion and bell peppers; toss to coat evenly. Let stand at room temperature 1 hour or cover and refrigerate overnight.
2.
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water; set aside.
3.
Remove vegetables from marinade; reserve marinade. Grill vegetables over medium-hot coals until tender, about 3 to 4 minutes per side. Cool vegetables; cut into 1-inch pieces. Combine vegetables and pasta in large bowl. Add chicken broth, honey, mustard, Italian seasoning and salt to reserved vegetable marinade; whisk to combine. Pour over vegetable-pasta mixture. Gently stir in tomato halves. Serve chilled or at room temperature.
This recipe appears in: French