Ratatouille On The Grill

Recipe Ingredients

		Marinade
1/4 cup	59ml	Red-wine vinegar
1/4 cup	59ml	Extra-virgin olive oil
2 teaspoons	10ml	Dijon mustard
1 tablespoon	15ml	Finely-minced garlic
1 tablespoon	15ml	Finely-chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
		Ratatouille
1		Japanese (long and thin) eggplant - halved lengthwise,
		And cut crosswise into 1" pieces
1		Zucchini - halved lengthwise, (medium)
		And cut crosswise into 1/2" pieces
1		Yellow squash - halved lengthwise, (medium)
		And cut crosswise into 1/2" pieces
2		Red bell peppers - cored, seeded,
		And cut into 1 1/2" pieces
4		Ripe plum tomatoes - halved crosswise
2		Red onions - quartered (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley

Recipe Instructions

Combine the marinade ingredients in a large bowl.

Add the vegetables to the marinade. Season with salt and pepper. Toss well and let rest for 3 hours at room temperature, tossing occasionally.

Thread each type of vegetable on a separate 12-inch skewer, leaving 1/2-inch space between the pieces. Reserve the marinade bowl for later.

Grill the skewers over hot coals, 3 inches from the heat source, for 3 to 5 minutes on all sides, carefully turning. Slide the hot vegetables off the skewers into the bowl in which they marinated and toss with the marinade. Cool slightly. Toss with the parsley.

This recipe yields 8 servings.

Per serving: 150 calories, 20g carbohydrate, 4g protein, 7g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-27-2003

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