|Grilled Ratatouille with Shrimp
Serves 6 / Shrimp adds protein to make this a well-rounded dish for lunch or dinner. Zucchini and eggplant provide fiber, potassium, and great flavor, while onion adds quercetin, and bell pepper contributes vitamin C. If you use wooden skewers, be sure to soak them in water for 30 minutes prior to threading on the food.
1 pound medium shrimp, peeled and deveined
1. Rinse shrimp and set aside. Cut eggplant into 1-inch chunks. Place eggplant in a colander over a bowl or sink. Sprinkle with salt. Let drain 30 minutes. Rinse and pat dry.
PER SERVING (with 1/4 cup pasta sauce): 189 cal, 33% fat cal, 7g fat, 1g sat fat, 115mg chol, 18g protein, 14g carb, 2g fiber, 768mg sodium