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Ratatouille Vegetable Grill Recipe

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Ratatouille Vegetable Grill Recipe

Prep Time: Cook Time:

Ingredients

  • Onions raw | 2.00 medium 2-1/2" dia
  • Garlic, raw | 1.00 cup
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Sweet Green peppers, raw | 1.00 medium
  • Eggplant, raw | 1.00 eggplant, peeled yield from 1-1/4 lb
  • Baby zucchini squash, raw | 2.00 medium
  • Tomatoes, red, raw | 1.75 cup, chopped or sliced
  • Tomato puree, canned without salt | 2.00 tbsp
  • Cheddar cheese | 2.75 oz
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Chives, raw | 2.00 tbsp chopped
  • Potato, flesh and skin, raw | 2.00 Potato medium 2-1/4" to 3-1/4" dia
Nutrition Facts (Per Serving)

Calories per serving: 288.35 mg

Fat per serving: 7.37 g

Saturated fat per serving: 4.28 g

Protein per serving: 12.40 g

Sodium per serving: 184.86 mg

Cholesterol per serving: 20.47 g

Instructions

  1. Peel then finely chop the onions and garlic. Rinse, de-seed and slice the sweet peppers. Rinse, turn and cut the eggplant into small cubes. Rinse, trim and thinly slice the zucchinis.
  2. Place the onions, garlic and sweet peppers into a large saucepan. Add tomatoes, stir in the bouquet garni, tomato puree and season to taste.
  3. Bring to boil, cover and simmer for 10 minutes, stirring half-way through.
  4. Stir in the prepared eggplant and zucchini then cook, uncovered, for further 10 minutes, stirring occasionally.
  5. Meanwhile, peel the potatoes and cut into 1 inch cubes. Place them into another saucepan and cover with water. Bring to boil and cook for 10-12 minutes until tender. Drain and set aside.
  6. Transfer the vegetables to a heatproof gratin dish. Pile the cooked potato cubes evenly over vegetables.
  7. Preheat the grill to medium. Sprinkle grated cheese over the potatoes, place under grill for 5 minutes until golden, bubbling and hot.
  8. Serve garnished with chopped chives.

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