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)
- 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
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
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