Grilled Ratatouille

People who won't look twice at eggplant gobble this up. Summer flavors of grilled vegetables and sweet tomatoes make this irresistible. Serve as a side dish to grilled meat or as a topping for grilled French bread.


1 large Italian eggplant, trimmed, sliced 1/2" thick
2 large bell peppers (at least one red)
1 red onion, sliced 1/2" thick
1/3 cup extra virgin olive oil, plus additional for brushing eggplant
2 tablespoons fresh oregano
2 tablespoons fresh thyme
2 tablespoons balsamic vinegar
1 clove garlic, crushed
1 1/2 cups halved super-sweet cherry tomatoes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Prepare a medium-hot fire in a grill. Brush the eggplant and peppers lightly with the olive oil. Grill the eggplant, peppers, and onion over direct heat until both are soft and lightly browned, 8 to 10 minutes, turning as needed. Remove the eggplant and onion from the grill and dice.
  2. Toss the eggplant and onion in a large bowl with the diced peppers, oregano, thyme, vinegar, 1/3 cup olive oil, garlic, and tomatoes. Toss gently; season with salt and pepper. Serve slightly warm or at room temperature.
Nutritional Analysis: 
Calories: 186; Fat 13g (Sat. fat 2 g); Sodium 300mg; Carbohydrate 18 g; Fiber 7g; Protein 2 g
6 servings

Robin Kline, MS, RD, from "The Oldways Table"; Photo: fotolia


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