Recipe: Grilled Ratatouille

All these ingredients are available at Vallerga’s Market at Redwood Plaza in Napa.

Ratatouille is a classic Provençal dish of slowly simmered eggplant, bell peppers, tomatoes, onions and fresh herbs. This rendition combines the same traditional ingredients after they’ve cooked on the grill. Delicious cold or hot, this side dish is a perfect accompaniment to grilled fish, sausage or chicken. Yield: About 8 cups

3 zucchini (yellow or green), sliced lengthwise, 1/2-inch thick

1 medium white or red onion, sliced horizontally in 1/2-inch thick rings

1 eggplant, sliced lengthwise, 1/2-inch thick (about 1 1/2 pounds)

1 pound grape or cherry tomatoes (yellow or red)*

2 red bell peppers, roasted, peeled and cut in 1/2-inch dice

1 Tbsp. freshly grated lemon zest

1 Tbsp. chopped fresh basil

1 tsp. chopped fresh thyme

Olive oil cooking spray*

Salt

freshly ground black pepper

Garnish: 2 Tbsp. chopped Italian parsley

Skewers

Prepare grill and heat to medium-high heat. Insert toothpick into outer ring of onion all the way into its center to hold rings intact. When fire is medium-hot (to test: you can hold your hand 5 inches above rack for 3 to 4 seconds), lightly spray onion, zucchini and eggplant with olive oil cooking spray. Grill vegetables on grill rack, turning once, until done; about 4 minutes total. Onions may take longer. Transfer cooked vegetables to a platter.

Cook tomatoes on skewers, carefully turning, until softened and just beginning to split.

Cut grilled eggplant, zucchini and onions in 1/2-inch dice and transfer to mixing bowl. Add diced bell pepper, tomatoes, lemon zest, basil and thyme; season with salt and pepper. Transfer to serving bowl and garnish with fresh parsley.

* If you don’t have cherry tomatoes, you can substitute 8 ounces of canned, diced fire-roasted tomatoes. Add them to the diced grilled vegetables with the bell pepper and seasonings.

** Olive oil cooking spray is used to minimize use of added fat. Rather than using aerosol cans, it’s easy to make your own. Purchase an oil spray bottle to fill with your own fresh oil as needed. For regular baking and sautéing fill the spray bottle with a mild-flavored oil.

Nutrient Analysis*** per one-cup serving

Calories: 70; Total Fat g 3; Saturated Fat 0 g; Chol mg 0; Sodium mg 160; Total Carb g 11; Fiber g 4; Sugars g 6; Protein g 2;

Notes: ***  used 1 1/2 tablespoons olive oil in nutritional analysis 

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