Grilled Ratatouille

Name: Grilled Ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 T. minced garlic; 1/2 c. extra-virgin olive oil; 1 lb. ripe beefsteak tomatoes; 2 large globe eggplants, cut into 3/4-inch slices; 2 large zucchini (about 1 1/2 lb.); 1 large onion, cut into 1/2-inch slices; salt & pepper; 1 (1 lb.) loaf of rustic bread, cut into 8 thick slices; 2 T. minced fresh parsley; 2 T. minced fresh basil; 1 T. minced fresh thyme; 8 oz. container burrata cheese

“Grilled Ratatouille is a Mediterranean recipe that serves 4. One portion of this dish contains roughly 25g of protein, 83g of fat, and a total of 1144 calories. For $4.95 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It works well as a main course. The Fourth Of July will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up burrata cheese, rustic bread, beefsteak tomatoes, and a few other things to make it today. With a spoonacular score of 61%, this dish is solid. Similar recipes are Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto, Grilled Ratatouille, and Grilled Ratatouille.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Garlic2 tsp
Olive oil½ cup
Beefsteak tomatoesripe1 lb
Globe eggplantslarge, cut into 3/4-inch slices2 large
Zucchinilarge, about 1 1/2 lb.1.5 lb
Onionlarge, cut into 1/2-inch slices1 large
Salt & pepper4 servings
Rustic breadcut into 8 thick slices1 lb
Parsley2 tsp
Basil2 tsp
Thyme1 tsp
Burrata cheese8 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

14 steps · 45 min

1
Combine the garlic and oil in a bowl.
2
Remove 2 T. garlic oil to a small bowl for sauteing the tomato, and another 2 T. garlic oil in another small bowl for brushing on the charred bread. Set the remaining oil aside.
3
Bring a big pot of water (enough to submerge the tomatoes) to a boil in a large stockpot or Dutch oven. Core the tomatoes and cut a small X on the bottoms.

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