Grilled Ratatouille - The Pampered Chef Casual Cooking
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Grilled Ratatouille - The Pampered Chef Casual Cooking calories by ingredient
Introduction
Ratatouille is a specialty vegetable dish from the Provence region of France. This version, featuring grilled vegetables, is delicious served hot or at room temperature.Cook's tip: Hot cooked rice can be a substituted for pasta, if desired. Ratatouille is a specialty vegetable dish from the Provence region of France. This version, featuring grilled vegetables, is delicious served hot or at room temperature.
Cook's tip: Hot cooked rice can be a substituted for pasta, if desired.
Number of Servings: 8
Ingredients
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Dressing
2 tablespoons balsamic vinegar
2 garlic cloves, pressed
2 teaspoons dried oregano leaves
1/2 teaspoon salt
Vegetables and Pasta
5 plum tomatoes, cut in half lengthwise
1 medium eggplant (1 1/2 pounds), cut into 1/2 inch slices
1 medium zucchini, cut into 1/2 inch slices
1 large green bell pepper, seeded and cut into quarters
1 large sweet onion, cut into 1/2 inch slices
Vegetable oil cooking spray on each vegetable
2 tablespoons snipped fresh parsley
1 box Whole Grain Penne Pasta (Barilla)
1/4 cup Grated fresh Parmesan Cheese
Directions
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.