Grill Happy Healthy Family Dinners (Part 4) - Grilled ratatouille

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Grilled ratatouille

·         Makes 4 servings

·         Prep 35 minutes

·         Marinate 30 minutes

·         Grill 14 minutes

Ingredient

·         1 eggplant (about 1 lb), trimmed and cut lengthwise into½ -inch-thick pieces

·         2 medium zucchini, trimmed and cut lengthwise into ½ -inch-thick pieces

·         1 sweet red pepper, cut from core into 4 pieces

·         1 sweet orange pepper, cut from core into 4 pieces

·         ⅓ cup balsamic vinegar

·         2 tsp honey

·         1 tsp grainy mustard

·         ½ plus ⅛ tsp salt

·         ¼ tsp black pepper

·         ¼ cup extra-virgin olive oil

·         2 large cloves garlic, minced

·         1 cup cherry tomatoes

·         1 can (19 oz) chickpeas, drained and rinsed

·         ¼ cup parsley, chopped

·         ¼ cup grated ricotta salata cheese

Recipe

·         Place eggplant, zucchini and peppers in a large resealable plastic bag. In a medium bowl, whisk together vinegar, honey, mustard, ½ tsp of the salt and the pepper. While whisking, add oil in a thin stream. Stir garlic into marinade and set aside ¼ cup. Add remaining marinade to bag with vegetables. Marinate 30 minutes.

·         Thread cherry tomatoes onto 1 or 2 skewers. Oil grill grate and heat grill to medium-high. Grill marinated vegetables for 8 to 10 minutes, turning once. You may need to do this in a few batches, depending on the size of your grill. Grill tomato skewers for 4 minutes, turning once.

·         Transfer eggplant, zucchini and peppers to a cutting board. Transfer tomatoes to a serving bowl with chickpeas. Dice eggplant, zucchini and peppers. Add to bowl with reserved marinade, parsley and remaining ⅛ tsp salt. Top with ricotta salata just before serving.

Per serving 400 cal; 12g fat (2g sat); 14g pro; 62g carb; 14g fiber; 779mg sodium; 4mg chol

Freshly chopped garlic packs the most fl avor, but you can reduce prep time by swapping in a heaping tbsp of jarred

Freshly chopped garlic packs the most fl avor, but you can reduce prep time by swapping in a heaping tbsp of jarred

 

 
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