Grilled Ratatouille Foil Packet Recipes

SUNNY'S EASY GRILLED RATATOUILLE

Steps:

• Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
• Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
• Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
• Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

GRILLED RATATOUILLE FOIL PACKET

Steps:

• Heat grill to low heat.
• Combine vegetables, garlic and 1/4 cup dressing; spoon onto large sheet of heavy-duty foil. Fold to make packet. Grill 45 min. or until vegetables are tender.
• Cut slits in foil to release steam before opening packet; drain vegetables in strainer.
• Place vegetables in large bowl. Add cheese, basil and remaining dressing; mix lightly.

GRILLED RATATOUILLE

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

SALMON-RATATOUILLE FOIL PACKS

Steps:

• Combine vegetables, garlic, pasta sauce, cheese and 1/4 cup basil; spoon evenly onto 4 large sheets heavy-duty foil sprayed with cooking spray.
• Top with fish; drizzle with vinaigrette. Fold each foil sheet to make packet.
• Refrigerate 15 min.
• Heat grill to medium-high heat. Place foil packets in single layer on grill grate.
• Grill 10 to 12 min. or until fish flakes easily with fork and vegetables are crisp-tender.
• Cut slits in foil packets to release steam before carefully opening packets. Sprinkle fish with remaining basil.

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.