Makes 6 servings
|2||tablespoons balsamic vinegar|
|1||tablespoon olive oil|
|2||medium yellow or red bell peppers, seeded and halved|
|1||medium eggplant (about 1 pound)|
|1||small onion, peeled and quartered|
|12||whole fresh mushrooms|
|2||small yellow zucchini, halved lengthwise|
|1/2||pint cherry tomatoes|
|1/3||cup slivered fresh basil|
- Prepare coals for grilling. Spray medium casserole with nonstick cooking spray; set aside. To make basting mixture, combine vinegar and oil in small bowl; set aside. Prepare Balsamic-Herb Vinaigrette.
- Grill bell pepper halves skin-side down on covered grill over hot coals 15 to 25 minutes or until skin is charred. Place in plastic bag 10 minutes. Remove skin and discard. Dice bell peppers; place in casserole and keep warm.
- Slice eggplant into 1/2-inch-thick rounds. Thread onion quarters onto metal skewers. Baste eggplant and onion with vinegar mixture; grill on covered grill over medium coals 20 to 30 minutes or until tender, basting and turning every 10 minutes. Cut eggplant into 1/2-inch strips. Add onion and eggplant to casserole.
- Thread mushrooms onto metal skewers. Baste mushrooms and cut sides of zucchini. Grill mushrooms and zucchini on covered grill over medium coals 10 to 15 minutes or until tender, basting and turning once. Cut zucchini into 1/2-inch slices. Add mushrooms and zucchini to casserole. Thread tomatoes onto skewers. Grill on covered grill over medium coals 5 minutes or until blistered, basting and turning once. Add to casserole. Stir in Balsamic-Herb Vinaigrette and basil.
|Serving Size:||1-2/3 cups ratatouille|
|Calories from Fat||23 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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