Grilled Ratatouille with Shrimp or Tofu
Serves 6 / This well-rounded, end-of-summer lunch or dinner is rich in protein, whether you choose shrimp or tofu. Zucchini and eggplant add fiber, potassium, and great flavor, while onions add quercetin and the bell pepper contributes vitamin C. If you use tofu, you get heart-healthy phytonutrients, too.
2 tablespoons olive oil
1/4 cup rice vinegar
2 tablespoons water
1/2 teaspoon sea salt
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 pound medium shrimp, peeled and deveined, or 1 pound extra-firm tofu, cut into 1-inch cubes
1 small eggplant (about 3/4 pound)
3/4 teaspoon sea salt
1/2 pound zucchini (2 small)
1 medium green bell pepper
1 small onion
Olive oil or olive oil spray, for grill
1 cup tomato sauce
1. Prepare dressing by blending or shaking olive oil, vinegar, water, sea salt, garlic, and basil together. Set aside.
2. Rinse shrimp and set aside. Cut eggplant into 1-inch chunks. Place eggplant in colander over bowl or sink. Sprinkle with 3/4 teaspoon sea salt. Let drain 30 minutes. Rinse and pat dry.
3. Cut zucchini, bell pepper, and onion into 1-inch chunks. Thread shrimp or tofu, eggplant, zucchini, bell pepper, and onion alternately onto six 10-inch skewers, leaving space between pieces. Brush with dressing. (If you use wooden skewers, soak them in water before threading.)
4. Brush or spray olive oil onto grill rack. Heat coals or gas grill for direct heat. Place kabobs on grill 4-6 inches from medium heat, cover, and cook 15-20 minutes, turning and brushing with dressing, until vegetables are crisp-tender and shrimp is cooked throughout.
5. Heat tomato sauce in microwave or a small pan while the kabobs grill, stirring occasionally. Serve grilled kabobs with warm pasta sauce.
Nutrition Facts Per Serving: Calories: 182 calories % fat calories: 32 Fat: 7g Saturated Fat: 1g Cholesterol: 115mg Carbohydrate: 14g Protein: 18g Fiber: 3g Sodium: 701mg FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.