Grilled Ratatouille - The Pampered Chef Casual Cooking
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Dressing2 tablespoons balsamic vinegar2 garlic cloves, pressed2 teaspoons dried oregano leaves1/2 teaspoon saltVegetables and Pasta5 plum tomatoes, cut in half lengthwise1 medium eggplant (1 1/2 pounds), cut into 1/2 inch slices1 medium zucchini, cut into 1/2 inch slices1 large green bell pepper, seeded and cut into quarters1 large sweet onion, cut into 1/2 inch slicesVegetable oil cooking spray on each vegetable2 tablespoons snipped fresh parsley1 box Whole Grain Penne Pasta (Barilla)1/4 cup Grated fresh Parmesan Cheese
Makes 8 servings.
1. For dressing, combine vinegar, garlic pressed with garlic press, oregano and salt in small batter bowl; wisk using stainless stell whisk and set aside.
2. Prepare gril for direct cooking over medium coals. Prepare vegetable and spray each vegetable. Snip parsley and set aside.
3. Meanwhile, bring 4 quarts water to a boil. Cook pasta according to package directions; drain and keep warm.
4. Place vegetables on grid of grill. Grill onion 10-12 minutes and tomatoes, eggplant, zucchini and bell pepper 6-8 minutes, uncovered, turning once with tongs.
5. Remove evetables from grill; cut into bite-size pieces. Place vegetables in large colander bowl; drizzle with dressing and mix gently.
6. Place pasta in large shallow pasta bowl or platter. Spoon vegetable mixture over warm pasta. Sprinkle with parsley. Serve with Parmesan cheese, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user ENADAL.
1. For dressing, combine vinegar, garlic pressed with garlic press, oregano and salt in small batter bowl; wisk using stainless stell whisk and set aside.
2. Prepare gril for direct cooking over medium coals. Prepare vegetable and spray each vegetable. Snip parsley and set aside.
3. Meanwhile, bring 4 quarts water to a boil. Cook pasta according to package directions; drain and keep warm.
4. Place vegetables on grid of grill. Grill onion 10-12 minutes and tomatoes, eggplant, zucchini and bell pepper 6-8 minutes, uncovered, turning once with tongs.
5. Remove evetables from grill; cut into bite-size pieces. Place vegetables in large colander bowl; drizzle with dressing and mix gently.
6. Place pasta in large shallow pasta bowl or platter. Spoon vegetable mixture over warm pasta. Sprinkle with parsley. Serve with Parmesan cheese, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user ENADAL.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 2.8 g
- Cholesterol: 2.5 mg
- Sodium: 61.0 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 9.9 g
- Protein: 9.8 g
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