Grilled Ratatouille With Tomato Ragout Recipe

Name: Grilled Ratatouille With Tomato Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into 1/2 inch rounds; 2 large summer squashes, halved; 2 red bell peppers, seeded and quartered; 1 red onion, cut into 1/2 inch rounds widthwise; 1/4 cup olive oil, plus additional for grilling the vegetables; Salt and pepper, to taste; 3 garlic cloves, finely chopped; 1 tablespoon tomato paste; 10 large cherry tomatoes; 1 cup vegetable stock; 3 tablespoons fresh basil leaves, coarsely chopped; 3 tablespoons fresh parsley leaves, coarsely chopped

Servings: persons

1 large eggplant, cut into 1/2 inch rounds
2 large summer squashes, halved
2 red bell peppers, seeded and quartered
1 red onion, cut into 1/2 inch rounds widthwise
1/4 cup olive oil, plus additional for grilling the vegetables
Salt and pepper, to taste
3 garlic cloves, finely chopped
1 tablespoon tomato paste
10 large cherry tomatoes
1 cup vegetable stock
3 tablespoons fresh basil leaves, coarsely chopped
3 tablespoons fresh parsley leaves, coarsely chopped

1
Light a charcoal grill or turn a gas grill to medium-high heat.
2
Brush the eggplant, squash, bell peppers, and onion with olive oil, and season with salt and pepper.
3
Set the vegetables on the grill, with eggplant and squash over more direct heat, and cook for 4 minutes. When dark grill marks form, use a pair of tongs to turn the vegetables and grill on the other side, cooking for an additional 4 minutes. Place the vegetables on a plate, cover with foil, and set aside.
4
In a large skillet over medium heat, add the olive oil, garlic, and tomato paste, and cook for about 2 minutes.
5
Add the cherry tomatoes, and cook for 5 minutes. Pour in the vegetable stock, and bring to a simmer, stirring often, for 15 minutes. As the sauce thickens and reduces, use a wooden spoon to gently press on the tomatoes, so their juices evaporate into the pan.
6
Place the grilled vegetables on a cutting board, and cut into 3/4 inch pieces.
7
Transfer to a large bowl, and pour the tomato mixture over the grilled vegetables. Sprinkle with basil and parsley, gently stir to combine, and season with more salt and pepper, if you like.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, cut into 1/2 inch rounds, 2 large summer squashes, halved, 2 red bell peppers, seeded and quartered, 1 red onion, cut into 1/2 inch rounds widthwise, and more.

Yes, Grilled Ratatouille With Tomato Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Ratatouille With Tomato Ragout

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