Grilled Ratatouille

Prepare and refrigerate this side dish up to two days ahead; let it come to room temperature before serving. It's good with grilled chicken, lamb, or fish.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 1  medium peeled eggplant, halved lengthwise (about 1 pound)
• 1  teaspoon  kosher salt, divided
• 2  medium zucchini, halved lengthwise
• 1  medium red bell pepper, halved lengthwise
• 1  medium green bell pepper, halved lengthwise
• 1  medium red onion, quartered
• Cooking spray
• 1  cup  diced plum tomato (about 2)
• 1  tablespoon  extravirgin olive oil
• 2  teaspoons  herbes de Provence
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced

Preparation

Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.

Prepare grill.

Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool.

Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.

Nutritional Information

Calories:

50 (36% from fat)

Fat:

2g (sat 0.3g,mono 1.3g,poly 0.3g)

Protein:

1.4g

Carbohydrate:

8g

Fiber:

3.2g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

229mg

Calcium:

18mg