See Also: Grilled Balsamic-Herb Ratatouille(recipes)
Balsamic-Herb Ratatouille(recipes)
Balsamic-Herb Vinaigrette(recipes)
Grilled Ratatouille(recipes)
Grilled Rib Eyes in Balsamic Vinegar(recipes)
Warm Salad of Grilled Vegetables with Parmesan and Balsamic Vinegar(recipes)
Herb Grilled Vegetables(recipes)
Herb Salad with Grilled Flat Bread and Feta(recipes)
Pork chop in a mustard and herb crust with herb salad(recipes)
Ratatouille Pot Pie(recipes)

Grilled Balsamic-Herb Ratatouille (recipes)




Yield: Makes 6 servings



Ingredients:



2tablespoons balsamic vinegar

1tablespoon olive oil

Balsamic-Herb Vinaigrette (recipe follows)

2medium yellow or red bell peppers, seeded and halved

1medium eggplant (about 1 pound)

1small onion, peeled and quartered

12whole fresh mushrooms

2small yellow zucchini, halved lengthwise

1/2pint cherry tomatoes

1/3cup slivered fresh basil









Preparation:





1.Prepare coals for grilling. Spray medium casserole with nonstick cooking spray; set aside. To make basting mixture, combine vinegar and oil in small bowl; set aside. Prepare Balsamic-Herb Vinaigrette.2.Grill bell pepper halves skin-side down on covered grill over hot coals 15 to 25 minutes or until skin is charred. Place in plastic bag 10 minutes. Remove skin and discard. Dice bell peppers; place in casserole and keep warm.3.Slice eggplant into 1/2-inch-thick rounds. Thread onion quarters onto metal skewers. Baste eggplant and onion with vinegar mixture; grill on covered grill over medium coals 20 to 30 minutes or until tender, basting and turning every 10 minutes. Cut eggplant into 1/2-inch strips. Add onion and eggplant to casserole.4.Thread mushrooms onto 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 tender, basting and turning once. Cut zucchini into 1/2-inch slices. Add mushrooms and zucchini to casserole. Thread tomatoes onto skewers. Grill on covered grill over medium coals 5 minutes or until blistered, basting and turning once. Add to casserole. Stir in Balsamic-Herb Vinaigrette and basil.









Nutritional Information:







Serving Size: 1-2/3 cups ratatouille







Sodium

22 mg







Protein

3 g







Fiber

4 g







Carbohydrate

19 g







Cholesterol









Saturated Fat









Total Fat

3 g







Calories from Fat

23 %







Calories

105









Dietary Exchange:







Vegetable

3







Fat

1/2







Balsamic-Herb Vinaigrette

Yield: Makes about 1/4 cup



Ingredients:



4cloves garlic, minced

3tablespoons balsamic vinegar

1teaspoon dried oregano leaves or 1 tablespoon minced fresh oregano

1teaspoon dried thyme or 1 tablespoon minced fresh thyme

1teaspoon Dijon mustard

1/2teaspoon black pepper









Preparation:





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