Grilled Vegetable Ratatouille & Meal Planning

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Servings: 6 servings

Ingredients Method Notes

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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Method

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. 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.