Grilled Ratatouille With Chickpeas

Recipe Ingredients

1		Garlic head
		Olive oil - for brushing
		Vegetables
3		Tomatoes - cored, and (large)
		Halved crosswise
1		Eggplant - cut 1"-thk rounds (small)
2		Bell peppers - cored, halved, (large)
		And seeded
2		Zucchini - halved lengthwise (medium)
1 cup	237ml	Canned chickpeas - drained, rinsed
2 tablespoons	30ml	Chopped fresh basil
1/2 cup	118ml	Tomato sauce - (optional)

Recipe Instructions

Preheat gas grill to medium or prepare charcoal fire.

Using sharp knife, slice off upper third from garlic head. Place garlic head in sheet of aluminum foil, sprinkle with oil and loosely wrap. Place on fairly hot section of grill and let cook while grilling vegetables, about 30 minutes.

Brush surfaces of tomato halves with oil and place on grill, skin side down. Brush eggplant slices with oil and place on grill. Trim white ribs from peppers; brush with oil and place on grill, along with halved zucchini. (If there's not enough room, grill vegetables in stages.) Sprinkle all vegetables with salt and pepper to taste.

Grill vegetables, sans tomatoes, using tongs to turn frequently, until tender but not overly charred.

When bell peppers are done, transfer to medium bowl, cover with plastic wrap and set aside for 10 minutes.

Transfer remaining vegetables to large, shallow, casserole dish.

Scrape and discard charred skin from bell peppers.

Coarsely chop all vegetables and transfer to large saucepan. Add chickpeas, basil, and salt and pepper to taste.

Remove garlic from foil, squeeze out several individual cloves and chop or mash. Add to vegetables and mix well. (Save remaining roasted garlic for another use.)

Over medium-low heat, gently heat ratatouille, stirring often and adding a little tomato sauce to moisten if desired. Serve with grilled polenta slices.

This recipe yields 6 servings.

Per Per Serving: 100 Cal; 5g Prot; 1g Total Fat (0 Sat. Fat); 20g Carb.; 0mg Chol; 140mg Sod.; 6g Fiber.

Source:
Vegetarian Times, June 2002

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