GRILLED RATATOUILLE

Grilled Ratatouille image

Provided by Florence Fabricant

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick
2 medium-size zucchini (about 6 ounces each), trimmed
Salt
1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed
1 large onion, sliced 1/2-inch thick
4 to 5 tablespoons fruity extra virgin olive oil
4 large cloves garlic, peeled and sliced
1 pound ripe plum tomatoes, peeled and chopped fine
Freshly ground black pepper
8 branches fresh thyme, leaves stripped off
3 tablespoons minced fresh basil
Grated zest of 1/2 lemon
2 tablespoons toasted pine nuts

Steps:

Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams