Grilled Vegetable Ratatouille & Meal Planning
Serves: 6 servings
 
Ingredients
  • 2 zucchini, cut into quarters lengthwise
  • 2 yellow squash, cut into quarters lengthwise
  • 1 small eggplant, halved lengthwise
  • 2 red bell peppers, stemmed, seeded and quartered
  • 2 yellow bell peppers, stemmed, seeded and quartered
  • 2 red onions, quartered
  • 1 pint cherry tomatoes
  • 5 Tablespoons olive oil, divided
  • Salt and freshly ground pepper
  • 3 cloves garlic, finely chopped
  • 2 Tablespoons finely chopped fresh oregano leaves
  • 2 Tablespoons chopped fresh basil leaves
  • 2 Tablespoons finely chopped flat-leaf parsley leaves
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Instructions
  1. 1. Preheat grill to medium-high. Place all cut vegetables and the tomatoes in a large shallow baking dish, add 3 Tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
  2. 2. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add 2 tablespoons of olive oil, garlic, oregano, basil and parsley and season with salt and pepper, to taste. Serve at room temperature.
Notes
f you don't love fresh garlic, just add to veggies before grilling and it won't be such a strong garlicky taste. You can substitute different amounts of fresh herbs depending on what you have on hand. You can also substitute fresh thyme for any of the herbs listed.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/grilled-vegetable-ratatouille-meal-planning/