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Grilled Vegetable Ratatouille (Emeril Lagasse) Recipe

Grilled Vegetable Ratatouille (Emeril Lagasse) Recipe

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Grilled Vegetable Ratatouille (Emeril Lagasse)

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Ingredients:

Serving

1 large head garlic, top sliced off to expose tips of garlic cloves
5 tbsp extra-virgin olive oil, divided
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 freshly minced basil leaves
2 tbsp freshly minced parsley leaves
1 tbsp freshly chopped thyme leaves
freshly grated parmesan, for 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. Squeeze the pulp from the garlic skins and set aside.
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.)
Serve atop grilled wild Alaskan salmon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	166.24 Kcal (696 kJ)
Calories from fat	111.53 Kcal
		% Daily Value*
Total Fat	12.39g	19%
Sodium	887.25mg	37%
Potassium	482.18mg	10%
Total Carbs	12.98g	4%
Sugars	8.21g	33%
Dietary Fiber	3.89g	16%
Protein	2.1g	4%
Vitamin C	55.2mg	92%
Vitamin A	1mg	33%
Iron	17.1mg	95%
Calcium	31.2mg	3%

Amount Per 100 g
Calories	63.37 Kcal (265 kJ)
Calories from fat	42.52 Kcal
		% Daily Value*
Total Fat	4.72g	19%
Sodium	338.21mg	37%
Potassium	183.8mg	10%
Total Carbs	4.95g	4%
Sugars	3.13g	33%
Dietary Fiber	1.48g	16%
Protein	0.8g	4%
Vitamin C	21.1mg	92%
Vitamin A	0.4mg	33%
Iron	6.5mg	95%
Calcium	11.9mg	3%

* 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

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Recipe Tags

Weightwatchers Points

3.6

Points
4

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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