Grilled Roasted Vegetable Ratatouille

Votes: 7

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 150, total fat 11 G., saturated fats 2 G., proteins 4 G., carbohydrates 12 G., fiber 5 G., cholesterol 0 mg, sodium 300 mg, sugar 0 G.

This ratatouille recipe is prepared as a salad of grilled vegetables. It's a perfect summertime dish, infusing the dish with additional pleasant flavors, and this method preserves the vegetables' vibrant colors. Besides grilling outdoors, you can also grill them in a grill pan. Sliced eggplant is pre-soaked in salted water to remove any bitterness, then grilled with sliced tomatoes, zucchini, onions, and bell peppers until golden brown. For a striking presentation, arrange the cooked vegetable slices on individual plates in alternating, colorful circles and sprinkle with fresh basil. A drizzle of red wine vinegar is all it takes to dress this delicious salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small eggplant
3 medium tomatoes
1 medium zucchini
1 medium sweet red pepper
1 small red onion
3 tbsp. l. olive oil
1 tbsp + 2 tsp red wine vinegar
0.5 cup fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, tomatoes, zucchini, sweet pepper, red onion, wine vinegar, basil

Cooking the dish according to the recipe:

Slice the eggplants into 1 cm thick slices. Soak them in a bowl of lightly salted water for 15-20 minutes; drain and squeeze out any excess liquid.
Meanwhile, slice the tomatoes and zucchini into 1 cm thick slices. Remove the seeds from the bell pepper and cut it and the onion into 1 cm thick rings.

Heat a grill or grill pan to medium-high heat. Brush the vegetables on both sides with olive oil and sprinkle with 1/2 teaspoon salt and black pepper to taste. Grill (in batches if necessary), turning, until tender and crisp-charred, about 6 minutes for tomatoes, 7-8 minutes for bell peppers, onions, and zucchini, and about 10 minutes for eggplant. Let the vegetables cool.
Drizzle all the vegetables with vinegar. Arrange the zucchini and eggplant evenly on plates, slightly overlapping them in a circle. Top with peppers, tomatoes, and onions. Sprinkle with basil.

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