Grilled Ratatouille by Val

September 21, 2015

I first made Ratatouille when my grandson requested it after watching the movie by the same name. Traditional Ratatouille is a labor intensive dish that takes several hours to properly prepare.

My inspiration was finding these tiny Indian eggplants at my local grocery store. I often buy unique new vegetables and then I try to find a recipe or adapt something to fit it. I acquired them on a hot summer day, and laboring in the kitchen over the stove didn't sound very attractive, so I put my imagination to work.

This recipe is what I came up with. It is a very simplified dish that has the ingredients of a Ratatouille, updated and re-interpreted.

INGREDIENTS

Eggplant - I used 5 little Indian eggplants, you could use 1 Japanese eggplant and cut lengthwise or 1 small regular eggplant cut into slices
Zucchini - 1 or 2 depending on size
3 Roma tomatoes
1 Green or red bell peppers
1 Onion if desired - cut into large wedges
2 Tablespoons of olive oil
1 clove garlic
1 tsp each fresh basil and oregano, or 1/2 tsp dried Italian herb seasoning

DIRECTIONS

1. Wash all of your vegetables thoroughly.
2.  Cut your vegetable into similar sizes and thickness.
3. Toss with a couple tablespoons of olive oil. Season by adding a clove of minced garlic, minced oregano, basil, or dried italian seasoning. Also add a pinch of salt and a few grinds of freshly ground black pepper.
4. Place on preheated grill and grill until your vegetables are tender. Tip: Once you have grill marks on your vegetables, reduce the heat and close the lid for 5-10 minutes per side.
5. Cut into bite sized pieces and place in a large bowl, drizzle with balsamic vinegar.
6. Garnish with with additional fresh basil and oregano.

Recipe serves 4, nutritional information per serving:

Calories:  134, Fat:  8g, Carbs:  21 g, Fiber:  5g, Protein: 0g

Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.

ABOUT THE AUTHOR Valerie Thomas had RNY gastric bypass Sept. 25, 2002, and lost 140 pounds in 15 months. As a successful post-op, Valerie has created recipes that are delicious and healthy. Valerie is a RN and works in NICU, and single parents her 16 year old grandson. Valerie enjoys vigorous exercise, yoga, weight training and biking. Valerie writes about her culinary creations at Val's Healthy Kitchen. Read more recipes by Val!

 

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