This ratatouille dish is perfect for your bounty from the garden or farmers' market. To keep the veggies from burning, watch them carefully while grilling. If necessary, move any that are cooking too quickly to a cooler spot on the grill.
Ingredients For Grilled Vegetable Ratatouille Recipe
0.5 inch 1 eggplant, cut lengthwise into planks
0.5 inch 1 yellow summer squash, cut lengthwise into planks
0.5 inch 1 zucchini, cut lengthwise into planks
1 Red bell pepper, quartered
0.5 inch 1 red onion, cut into thick rings
6 tablespoon Olive oil
6 tablespoon Red wine vinegar
6 Cloves Garlic, Minced
1 tablespoon Chopped fresh basil, divided
1 tablespoon Chopped fresh oregano, divided
1 tablespoon Chopped fresh thyme, divided
1 teaspoon Ground pepper, divided
0.75 teaspoon Salt, Divided
Nutrition value
155
calories per serving
14 g Fat< 1 g Protein4 g Carbs4 g FiberOther
Current Totals
14 g Fat
< 1 g Protein
4 g Carbs
4 g Fiber
MacroNutrients
Carbs
4 g
Protein
1 g
Fiber
4 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
106 mg
Iron
4 mg
Vitamin A
108 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
33 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
2 mg
Phosphorus
22 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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