Grilled Ratatouille
Ingredients
- 1 medium peeled eggplant, halved lengthwise (about 1 pound) ⓘ
- 1 teaspoon kosher salt, divided ⓘ
- 2 medium zucchini, halved lengthwise ⓘ
- 1 medium red bell pepper, halved lengthwise
- 1 medium green bell pepper, halved lengthwise ⓘ
- 1 medium red onion, quartered ⓘ
- Cooking spray ⓘ
- 1 cup diced plum tomato (about 2) ⓘ
- 1 tablespoon extravirgin olive oil ⓘ
- 2 teaspoons herbes de Provence
- 1/4 teaspoon freshly ground black pepper ⓘ
- 1 garlic clove, minced ⓘ
Instructions
- Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.
- Prepare grill.
- Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool.
- Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.
Nutrition & Diet Analysis (per serving)
386
kcal
19% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).