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Grilled Ratatouille (recipes)


Grilled Ratatouille

Yield: Makes 9 (1-cup) servings

The uniqueness of this marinated salad lies in the grilling of the vegetables before serving.





Ingredients:



3tablespoons red wine vinegar

1tablespoon olive oil

2teaspoons fresh thyme

1/2teaspoon black pepper

4small Japanese eggplants, cut lengthwise into 1/2-inch-thick slices

2small zucchini, cut in half lengthwise

1medium red onion, quartered

1red bell pepper, halved and seeded

1yellow bell pepper, halved and seeded

6ounces uncooked ziti or penne pasta

1/2cup reduced-sodium chicken broth

1tablespoon honey

1tablespoon Dijon mustard

1/2teaspoon dried Italian seasoning

1/4teaspoon salt

1cup cherry tomato halves









Preparation:





1.Combine vinegar, oil, thyme and black pepper in shallow bowl. Add eggplants, zucchini, onion and bell peppers; toss to coat evenly. Let stand at room temperature 1 hour or cover and refrigerate overnight.2.Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water; set aside.3.Remove vegetables from marinade; reserve marinade. Grill vegetables over medium-hot coals until tender, about 3 to 4 minutes per side. Cool vegetables; cut into 1-inch pieces. Combine vegetables and pasta in large bowl. Add chicken broth, honey, mustard, Italian seasoning and salt to reserved vegetable marinade; whisk to combine. Pour over vegetable-pasta mixture. Gently stir in tomato halves. Serve chilled or at room temperature.