Grilled Ratatouille

1. 1

   Rinse, stem, and seed bell pepper; cut into 1 1/2-inch pieces. Rinse zucchini and trim and discard ends; cut zucchini crosswise into 3/4-inch-thick rounds. Rinse eggplants and trim and discard ends; cut eggplants crosswise into 3/4-inch-thick rounds. Rinse and stem tomatoes. Thread vegetables onto thin metal skewers at least 14 inches long, with a single kind of vegetable on each skewer (for zucchini and eggplants, run skewers crosswise from edge to edge through rounds). Brush vegetables with remaining spiced oil.

2. 2

   When lamb has cooked 10 minutes, place bell pepper, zucchini, and eggplants on grill directly over heat; cook, turning once, until browned and tender when pierced, about 15 minutes. Add tomatoes 20 minutes after starting meat and cook, turning once, until barely tender when pierced, about 5 minutes. Push vegetables from skewers and arrange around lamb loin roast. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.