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.
GRILLED RATATOUILLE RECIPE
Steps:
- In a small bowl whisk together 2 tablespoons oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste; set aside.
- Place tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a large rimmed baking sheet. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers. Transfer vegetables to cutting board and cut into large dice.
- Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.
Nutrition Facts : Calories 211 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, Sodium 61 mg, Sugar 10 g, Fat 14 g, ServingSize serves 4 to 6 as a side, UnsaturatedFat 0 g
GRILLED RATATOUILLE PASTA
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
- Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
- Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.
Nutrition Facts : Calories 442 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g
SUMMER VEGETABLE RATATOUILLE
My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.
Provided by Rani
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
- In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
- Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
- Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
- Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
- Remove the bay leaf and adjust seasoning.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g
GRILLED VEGETABLE RATATOUILLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the grill.
- Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.
- Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
- In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
- In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)
- Serve atop grilled wild Alaskan salmon.
GRILLED RATATOUILLE NICOISE
A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and yellow bell peppers, and garlic -- are sauteed, and fresh parsley is folded in before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place tomatoes skin side down in a roasting pan, and sprinkle with salt. Roast until tomatoes are very soft and lightly browned, about 1 hour. Remove from oven; set aside.
- Meanwhile, preheat a charcoal or gas grill. Brush both sides of eggplant slices with oil; season with salt and pepper. Grill until softened, about 3 minutes per side. Transfer to a large plate. Brush zucchini slices with oil; grill until tender, 2 to 3 minutes per side. Transfer to plate.
- In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add onions, peppers, and garlic. Saute, stirring occasionally, until onions are soft and translucent, about 5 minutes.
- Remove pan from heat. Stir in reserved tomatoes, eggplant, and zucchini. Season with salt and pepper; fold in parsley. Serve drizzled with vinegar.
GRILLED RATATOUILLE
Provided by Marian Burros
Categories dinner, weekday, appetizer, main course, side dish
Time 40m
Yield 8 servings as first or salad course
Number Of Ingredients 14
Steps:
- Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
- Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
- Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
- Cut onions into slices 1/2 inch thick; coat with oil mixture.
- Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
- Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
- When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
- Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
- When ready to serve, adjust seasonings. Additional olive oil may be necessary.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
GRILLED RATATOUILLE
Provided by Florence Fabricant
Categories side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-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.
- 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 1/2-inch pieces.
- Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
- 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.
- Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams
GRILLED VEGETABLE RATATOUILLE
Perfect summer recipe for using up all that great fresh produce from the garden! Also makes a wonderful filling w/hummus in a whole wheat wrap
Provided by simplyjendeane
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the grill.
- Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle.
- Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
- In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
- In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.).
Nutrition Facts : Calories 255.9, Fat 17.9, SaturatedFat 2.5, Sodium 1335.5, Carbohydrate 24.2, Fiber 9.2, Sugar 10.4, Protein 5.3
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Category Healthy Grilled Eggplant RecipesCalories 184 per servingTotal Time 2 hrs 35 mins
- Combine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl; pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.
- Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through; 6 to 10 minutes for eggplant, squash, and zucchini; 8 to 10 minutes for onion; and about 10 minutes for bell pepper.
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