Best Grilled Pork And Ratatouille Recipes

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RATATOUILLE PORK CHOPS



Ratatouille Pork Chops image

This timely recipe is perfect to make now that regular schedules of school and work are kicking in. It uses local produce, now at its best.

Provided by Chef mariajane

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork loin chops (bone-in or bone-less)
1 tablespoon olive oil
1 tablespoon minced garlic
1 green pepper, chopped
1 medium onion, chopped
1 (540 ml) can whole tomatoes, undrained
2 small zucchini or 2 small one large zucchini, thickly sliced
1 medium eggplant, peeled and sliced
1 teaspoon dried oregano
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a non-stick skillet over medium-high heat, heat oil. Trim all visible fat from pork and brown for 3 minutes on each side, depending on thickness of chop. Remove from pan. Add garlic, green pepper and onion to pan and sauté for 1 minute.
  • Add whole tomatoes, crushing with a spoon. Add remaining ingredients, mix well, reduce heat to low, cover and simmer for about 5 minutes. Return meat to pan and continue simmering, uncovered, for another 15 minutes. Remove from heat and serve over pasta or rice.

Nutrition Facts : Calories 368.8, Fat 23.9, SaturatedFat 8.1, Cholesterol 68.8, Sodium 362.7, Carbohydrate 19, Fiber 7.7, Sugar 8.8, Protein 21.7

ONE-POT PORK RATATOUILLE RECIPE BY TASTY



One-Pot Pork Ratatouille Recipe by Tasty image

Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley

Provided by Milloni Merchant

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 slices pork loin
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 clove garlic, minced
2 eggplants, diced
½ onion, diced
2 tomatoes, diced
¼ cauliflower
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup white wine
½ teaspoon salt
½ teaspoon pepper
fresh parsley, minced

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
  • Add olive oil and garlic. Stir until fragrant.
  • Combine eggplant, onion, tomato, cauliflower, and bell peppers.
  • Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
  • Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams

GRILLED RATATOUILLE



Grilled Ratatouille image

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

3 large beefsteak tomatoes, halved crosswise
2 medium zucchini
1 large eggplant
1 small red onion, halved lengthwise (through the root end)
1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves, roughly torn
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons fresh thyme leaves, finely chopped
1 clove garlic, finely chopped
Kosher salt

Steps:

  • Prepare a grill for medium heat.
  • Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
  • When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Marian Burros

Categories     dinner, weekday, appetizer, main course, side dish

Time 40m

Yield 8 servings as first or salad course

Number Of Ingredients 14

1/2 cup fruity green olive oil
4 tablespoons chopped parsley
1 tablespoon chopped fresh oregano
4 cloves garlic
3 or 4 small eggplants
2 red bell peppers
2 yellow bell peppers
1 medium onion, preferably sweet, peeled
3 or 4 medium zucchini
1 pound cherry tomatoes
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
Salt to taste
Ground fresh black pepper

Steps:

  • Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
  • Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
  • Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
  • Cut onions into slices 1/2 inch thick; coat with oil mixture.
  • Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
  • Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
  • When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
  • Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
  • When ready to serve, adjust seasonings. Additional olive oil may be necessary.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

  • Preheat grill to medium-high.
  • Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

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