See Also: Balsamic-Herb Ratatouille(recipes)
Grilled Balsamic-Herb Ratatouille(recipes)
Balsamic-Herb Vinaigrette(recipes)
Pork chop in a mustard and herb crust with herb salad(recipes)
Ratatouille(recipes)
ratatouille(dictionary)
Ratatouille Pot Pie(recipes)
Three Mushroom Ratatouille(recipes)
Sausage Ratatouille(recipes)
Ratatouille Stir-Fry(recipes)

Balsamic-Herb Ratatouille (recipes)


Balsamic-Herb Ratatouille

Yield: Makes 6 servings



Ingredients:



4tablespoons balsamic vinegar, divided

1tablespoon olive oil

2yellow or red Grilled Bell Peppers (recipe follows)

1medium eggplant (about 1 pound)

1small onion, peeled and quartered

Balsamic-Herb Vinaigrette (recipe follows)

1/2pint cherry tomatoes, grilled*

12mushrooms

2small yellow zucchini, halved lengthwise

1/3cup slivered fresh basil leaves









Preparation:





1.Spray medium nonmetallic grillproof casserole with nonstick cooking spray; set aside. To make basting mixture, combine 2 tablespoons vinegar with oil in small bowl; set aside.2.Prepare Grilled Bell Peppers; set aside. Remove strips of peel from eggplant, lengthwise at 1-inch intervals, and remove ends. Slice eggplant into 1/2-inch-thick rounds. Thread eggplant and onion quarters onto metal skewers; baste. Grill on covered grill over medium coals 20 to 30 minutes or until grill-marked and tender, basting and turning every 10 minutes.3.Meanwhile, heat oven to 325°F. Prepare Balsamic-Herb Vinaigrette. Remove eggplant and onion from grill. Cut eggplant into 1/2-inch strips; place eggplant and onion in prepared casserole with Balsamic-Herb Vinaigrette. Cover loosely and place in oven to hold. Or, place casserole on upper rack of grill to hold.4.Grill cherry tomatoes. To grill mushrooms, thread whole mushrooms onto 2 or 3 metal skewers; baste mushrooms and cut sides of zucchini. Grill mushrooms and zucchini on covered grill over medium coals 10 to 15 minutes or until browned and tender, basting and turning once. Remove from grill; cut zucchini into 1/2-inch-thick slices. Add zucchini and mushrooms to eggplant mixture.5.Dice bell peppers; add bell peppers and tomatoes to eggplant mixture. Stir in remaining 2 tablespoons vinegar and basil. Garnish, if desired.









Nutritional Information:







Serving Size: 1/6 of total recipe (without garnish)







Sodium

22 mg







Protein

3 g







Fiber

1 g







Carbohydrate

19 g







Saturated Fat









Total Fat

3 g







Calories from Fat

24 %







Calories

102









Dietary Exchange:







Fat

1/2







Vegetable

3







Grilled Bell Pepper



Ingredients:



1bell pepper (any color), stemmed, seeded and halved









Preparation:





1.Grill bell pepper halves, skin side down, on covered grill over medium to hot coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes. Remove skin with paring knife and discard.







Balsamic-Herb Vinaigrette



Ingredients:



4cloves garlic, minced

3tablespoons balsamic vinegar

1teaspoon dried oregano leaves or 1 tablespoon minced fresh oregano

1teaspoon dried thyme leaves or 1 tablespoon minced fresh thyme

1teaspoon Dijon mustard

1teaspoon black pepper









Preparation:





1.Whisk together all ingredients in small bowl; set aside.