Grilled Vegetable Ratatouille
Servings Prep Time
8people 35minutes
Cook Time
Servings Prep Time
8people 35minutes
Cook Time
  • 3tablespoons extra-virgin olive oil
  • 3 medium-size tomatoes, cut into bite-size pieces
  • 1 medium-large eggplant, cut in 1/3-inch slices
  • 3tablespoons fresh basil, chopped
  • 3tablespoons balsamic vinegar
  • 1 large red onion, sliced 1/3-inch thick
  • 2tablespoons capers
  • 1 red bell pepper, halved
  • 1/4cup chopped Italian parsley
  • 1 yellow bell pepper, halved
  • 1 green bell pepper, halved
  • Salt and fresh ground pepperto taste
  1. Brush all vegetables except the tomato with olive oil and grill until fork tender. Remove peppers from the grill and place them in a plastic bag to continue steaming and cool down. Set aside other vegetables until cool enough to touch.
  2. Add cut-up tomatoes to a large bowl. Add the basil, vinegar, capers, parsley and any remaining olive oil to the bowl.
  3. When the grilled vegetables have cooled enough to touch, peel peppers and chop all vegetables into uniform bite-size pieces. Add to the bowl. Season with salt and pepper to taste, and toss
  4. Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature.
Recipe Notes
Nutrition Facts
Grilled Vegetable Ratatouille
Amount Per Serving
Calories 181
* Percent Daily Values are based on a 2000 calorie diet.

Calories 181, Fat 7, Perfat 32, Cholesterol 115 mg, Carbo 14, Protein 18, Fiber 3, Sodium 70mg