Main
Recipes
Grilled Vegetable Ratatouille (Emeril Lagasse) Recipe

Grilled Vegetable Ratatouille (Emeril Lagasse) Recipe

Posted by

Rate It!

Grilled Vegetable Ratatouille (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 large head garlic, top sliced off to expose tips of garlic cloves
5 tbsp extra-virgin olive oil
2 1/4 tsp salt
1 3/4 tsp freshly ground black pepper
2 large, ripe tomatoes (about 3/4 lb), halved
1 small eggplant (about 1 lb), trimmed and cut lengthwise into 1/2-inch slices
1 large zucchini (about 1/2 lb), trimmed and cut lengthwise into 1/2-inch slices
1 large yellow squash (about 1/2 lb), trimmed and cut lengthwise into 1/2-inch slices
1 small red onion (about 1/2 lb), peeled and sliced into 1/2-inch rings
1 medium red bell pepper, stem , seeds , and ribs removed , cut in 1/2 lengthwise
1 medium yellow bell pepper, stem , seeds , and ribs removed , cut in 1/2 lengthwise
1/4 cup sherry vinegar
3 tbsp minced fresh basil leaves
2 tbsp minced fresh parsley leaves
1 tbsp chopped fresh thyme leaves
freshly grated parmesan, garnish

Directions:

Preheat the grill.
Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle.
Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	249.37 Kcal (1044 kJ)
Calories from fat	167.3 Kcal
		% Daily Value*
Total Fat	18.59g	29%
Sodium	1330.88mg	55%
Potassium	723.27mg	15%
Total Carbs	19.47g	6%
Sugars	12.31g	49%
Dietary Fiber	5.83g	23%
Protein	3.14g	6%
Vitamin C	82.9mg	138%
Vitamin A	1.5mg	49%
Iron	25.6mg	142%
Calcium	46.8mg	5%

Amount Per 100 g
Calories	63.37 Kcal (265 kJ)
Calories from fat	42.52 Kcal
		% Daily Value*
Total Fat	4.72g	29%
Sodium	338.21mg	55%
Potassium	183.8mg	15%
Total Carbs	4.95g	6%
Sugars	3.13g	49%
Dietary Fiber	1.48g	23%
Protein	0.8g	6%
Vitamin C	21.1mg	138%
Vitamin A	0.4mg	49%
Iron	6.5mg	142%
Calcium	11.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Penne With Eggplant, Zucchini, and Yellow Squash

Eggplant, cut into 1-inch cubes and 8 more..
Oven-Roasted Ratatouille

Japanese eggplants, cubed, Zucchini, cubed and 12 more..
Grilled Vegetable Salad

Sherry vinegar, Extravirgin olive oil, Kosher salt, Honey and 13 more..
Grilled Vegetable and Mozzarella Panini

Balsamic vinegar, Extra-virgin olive oil, Salt and 8 more..
Asian Vegetable Stir-Fry

Tomato paste, Rice vinegar, Low-sodium soy sauce and 13 more..
Portuguese Pork and Clams

White wine, Garlic, chopped, Dried oregano, Salt and 11 more..
Grilled Sicilian Vegetable Salad with Spicy Gruyère Toast

Extra-virgin olive oil, Dried italian herb mixture and 17 more..
Vegetarian Chili

Zucchini, chopped, Yellow squash, chopped, Onions, chopped and 15 more..

Recipe Tags

Weightwatchers Points

5.7

Points
7

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

Also Try

Emeril Lagasse's Coleslaw

Mayonnaise, Dijon mustard, Light brown sugar and 12 more..
Emeril Lagasse's Marinade

Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..

3.4 (5 Votes)
Emeril Lagasse's Shrimp & Pasta

Linguine, Shrimp, peeled and deveined, Butter and 8 more..
Emeril Lagasse's Crawfish Etouffee

Butter, Onions, chopped, Celery, chopped and 9 more..
Emeril Lagasse's Pumpkin Cheesecake

Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more..
Emeril Lagasse's Delmonico Potatoes

Butter, Minced onion, Salt, Fresh ground white pepper and 8 more..
Emeril Lagasse's Creole Olive Salad

Pitted brine-cured black olives, sliced (such as nicoise) and 7 more..
Emeril Lagasse's Perfect Pizza Dough

Warm water (110f), Active dry yeast, Sugar and 3 more..
Emeril Lagasse's Potato, Onion & Roquefort Soup

Unsalted butter, Yellow onions, thinly sliced and 13 more..
Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..