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 RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
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 CHICKEN AND RATATOUILLE
A light, healthy, and fresh-tasting recipe from The Bon Appétit Test Kitchen and printed in "Bon Appétit Magazine" (June 2008). Make extra veggies; the leftovers are fabulous warm or cold.
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
- Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.
GRILLED RATATOUILLE FOIL PACKET
Grill up something new with Grilled Ratatouille Foil Packets. Foil packet cooking is a great way to prepare fresh vegetables (and fruit, and meats, and just about anything), and Grilled Ratatouille Foil Packets are proof!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 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
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.
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