Grilled Ratatouille (Vegetables)

Ok so usually I make the meat the center of attention in all of my meals but this dish is clearly the star of the show.  I have been working hard to make my veggies so good that I won't miss the carbs and boy oh boy did this dish rise to the occasion.

Just look at all of the vibrant colors! It's funny but while I was grilling the veggies I smelled pizza.  It's interesting how certain aromas can trick your brain or bring you back to a distant memory.  It seems cruel but whatever I still didn't miss the carbs!  This is a great dish!  It looks like a lot but it actually made 6 full cups after it was grilled.

 

I grilled them in two batches on a copper infused grill mat called Yoshi sheet that is designed to go on the grill and it was awesome! I am excited to try cooking fish on it.  

Grilled Ratatouille (vegetables)

Ingredients:

• 1 large eggplant, cubed
• 1 large zucchini, cubed
• 1 lb heirloom tomatoes, halved
• 1 small red onion, sliced
• 1 small red pepper (1 cup) 
• 1 small green pepper (1 cup)
• 2 tsp salt
• 4 basil leaves, minced
• 1.5 tbsp extra virgin olive oil
• 5 garlic cloves, mashed
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tbsp lemon juice

Instructions:

Layer 2 large plates with paper towels and place eggplant in one plate and the zucchini on the other. Add 1 tsp salt on eggplant and 1 tsp salt on zucchini. cover both plates with paper towels and microwave for 1 minute each.  

Fire up the grill to high heat

In a small bowl mix the olive oil, garlic, oregano, red pepper flakes and lemon juice

Place the tomatoes, onions, and peppers in a separate bowl and then add the eggplant and zucchini in the bowl

Pour the olive oil mixture into the bowl and let sit for awhile. I let it sit for about 2 hours while I got home.  

Drain the liquid in a colander, there's a lot of it because the salt draws it out and if you want the veggies to crisp get rid of as much water as possible 

I cooked this in batches because it's a lot for the grill and you don't want to crowd them cause you want to get them charred

I used the Yoshi mat on the grill, I loved this thing! (and no I'm not getting paid for this) I cooked the veggies without turning them for 15 min, then turned and cooked an additional 10 minutes.  I cooked it on high to get it charred. Every grill is different so keep an eye on it  

Yields: Servings: 6, Serving size: 1 cup,  Smart points: 3,  Calories: 89.5,  Total Fat: 3.8g,  Saturated Fat: .5g,  Cholesterol: 0,  Sodium: 779.6mg,  Carbs: 14g,  Fiber: 2.5g,  Sugar: 4.2g,  Protein: 1.4g