Grilled Ratatouille Sauté
Updated Dec. 6, 2024
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1medium-size eggplant (about 1 pound), sliced ½-inch thick
- 2medium-size zucchini (about 6 ounces each), trimmed
- Salt
- 1large red bell pepper, cut in eighths lengthwise, seeds and ribs removed
- 1large onion, sliced ½-inch thick
- 4 to 5tablespoons fruity extra virgin olive oil
- 4large cloves garlic, peeled and sliced
- 1pound ripe plum tomatoes, peeled and chopped fine
- Freshly ground black pepper
- 8branches fresh thyme, leaves stripped off
- 3tablespoons minced fresh basil
- Grated zest of ½ lemon
- 2tablespoons toasted pine nuts
Nutritional analysis per serving (6 servings)
177 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise ½-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
- Step 2
Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in ½-inch pieces.
- Step 3
Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in ½-inch pieces. Skin pepper and chop in ½-inch pieces.
- Step 4
Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
- Step 5
Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.
Private Notes
Comments
A great way to start the vegetarian grilling season. Cooked all of it on the BBQ, added the zest, pine nuts and basil afterwards, and served with warm focaccia dipped in EVO and balsamic, and grilled marinated tofu.
A great way to start the vegetarian grilling season. Cooked all of it on the BBQ, added the zest, pine nuts and basil afterwards, and served with warm focaccia dipped in EVO and balsamic, and grilled marinated tofu.
Add rosemary (or basil or oregano) Add chorizo, sautéed in olive oil Serve over rice (cooked w/ olive oil)
Used wooden skewers to hold the slices of onions together. Grilled all the vegetables including tomatoes, slip the tomato skin off, pouring the liquid into the bowl with the other vegetables. Cut the skin off the eggplant slices. Saute the garlic only, then mix in with the other grilled vegetables. I forgot the lemon zest and used lots of fresh basil instead of thyme. Yummy. It took me 2 hours to prepare this dish with the help of my son for the last 30 minutes. Still worth the efforts.
Advertisement