Grilled Ratatouille Sauté

5.0(57)

by Florence Fabricant·published 2006-09-20

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FrenchSide Dish

Servings

(4–6)

Total time

1h 45m

Calories / serving

177 kcal

Ingredients (13)

serves

1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick
2 medium-size zucchini (about 6 ounces each), trimmed
Saltsalt
1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removedbell-pepper
1 large onion, sliced 1/2-inch thickonion
4 to 5 tablespoons fruity extra virgin olive oilolive-oil
4 large cloves garlic, peeled and slicedgarlic
1 pound ripe plum tomatoes, peeled and chopped finetomato
Freshly ground black pepperpepper
8 branches fresh thyme, leaves stripped offthyme
3 tablespoons minced fresh basilbasil
Grated zest of 1/2 lemonlemon
2 tablespoons toasted pine nutspine-nut

Instructions (5 steps)

01Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.

Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.

04Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.

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Rich recipe — supports nutrition-aware planning.