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Grilled Ratatouille

 
One serving costs about $4.95 One serving costs about $4.95

$4.95 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,vegetarian,lacto ovo vegetarian side dish,lunch,main course,main dish,dinner Mediterranean,French,European
spoonacular Score:6%

Spoonacular Score: 6%

 

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.

Champagne, Bordeaux, and White Burgundy are my top picks for Ratatouille. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Lajarre Bordeaux Superieur with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Chateau Lajarre Bordeaux Superieur



» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps garlic
garlic
0.5 c
0.5 c olive oil
olive oil
1 lb
1 lb beefsteak tomatoes
beefsteak tomatoes
2 large
2 large globe eggplants
globe eggplants
1.5 lb
1.5 lb zucchini
zucchini
1 large
1 large onion
onion
some
some salt & pepper
salt & pepper
1 lb
1 lb rustic bread
rustic bread
1.9 Tbsps
1.9 Tbsps fresh parsley
fresh parsley
6.3 Tbsps
6.3 Tbsps fresh basil
fresh basil
6.3 Tbsps
6.3 Tbsps fresh basil
fresh basil
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
8 oz
8 oz burrata cheese
burrata cheese
2 Tbsps garlic
2 Tbsps
garlic
0.5 c olive oil
0.5 c
olive oil
1 lb beefsteak tomatoes
1 lb
beefsteak tomatoes
2 large globe eggplants
2 large
globe eggplants
1.5 lb zucchini
1.5 lb
zucchini
1 large onion
1 large
onion
some salt & pepper
some
salt & pepper
1 lb rustic bread
1 lb
rustic bread
1.9 Tbsps fresh parsley
1.9 Tbsps
fresh parsley
6.3 Tbsps fresh basil
6.3 Tbsps
fresh basil
6.3 Tbsps fresh basil
6.3 Tbsps
fresh basil
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
8 oz burrata cheese
8 oz
burrata cheese

Equipment

slotted spoon
slotted spoon
dutch oven
dutch oven
grill
grill
bowl
bowl
slotted spoon
slotted spoon
dutch oven
dutch oven
grill
grill
bowl
bowl


Instructions

Combine the garlic and oil in a bowl. 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. 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. Add the tomatoes briefly to the boiling water, long enough for the skins to become loose, about 1-2 minutes. Remove the tomatoes with a slotted spoon and submerge in a bowl of cold water until cool enough to handle. Remove from the water, remove the skins and chop the tomatoes into 1-inch pieces. Set aside. Meanwhile preheat your grill on high heat for at least 10 minutes. Brush the vegetables evenly with the large portion of garlic oil. Sprinkle with salt & pepper and add to the grill. Grill the vegetables until charred and tender. Eggplant should take about 10 minutes per side and the zucchini and onion about 7-8 minutes per side (every grill is different!). Remove veggies from the grill, add the bread and grill until charred to your liking. Remove bread from the grill and brush with one of the reserved 2 T. portions of oil, sprinkle lightly with salt. To finish the ratatouille, heat the remaining 2 T. garlic oil in a Dutch oven or stockpot over medium heat until the garlic is sizzling and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to break down and release their liquid about 5 minutes. Chop the grilled veggies into chunky pieces and add to the tomatoes along with the parsley, basil and thyme. Stir gently and cook just until everything is heated through. Check the seasoning and remove from heat. Serve the ratatouille over the charred bread and top with some of the burrata.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.07
Ingredient
2 tablespoons garlic
½ cups olive oil
1 pound beefsteak tomatoes
2 larges globe eggplants
1.5 pounds zucchini
1 large onion
1 pound rustic bread
2 tablespoons fresh parsley
2 tablespoons fresh basil
2 tablespoons fresh basil
1 tablespoon fresh thyme
8 ounces burrata cheese
Price
$0.36
$1.29
$2.51
$3.03
$1.95
$0.33
$2.11
$0.30
$0.49
$0.49
$0.38
$7.05
$20.28

Nutritional Information

Quickview
1144 Calories
25g Protein
82g Total Fat
87g Carbs
23% Health Score
Limit These
Calories
1144k
57%

Fat
82g
127%

  Saturated Fat
33g
211%

Carbohydrates
87g
29%

  Sugar
52g
58%

Cholesterol
40mg
13%

Sodium
642mg
28%

Get Enough Of These
Protein
25g
50%

Vitamin K
98µg
93%

Vitamin C
61mg
75%

Fiber
15g
60%

Manganese
1mg
59%

Folate
194µg
49%

Vitamin A
2311IU
46%

Potassium
1594mg
46%

Vitamin B3
8mg
41%

Calcium
396mg
40%

Vitamin E
5mg
36%

Vitamin B6
0.67mg
34%

Magnesium
106mg
27%

Iron
4mg
26%

Vitamin B1
0.4mg
26%

Vitamin B2
0.4mg
23%

Phosphorus
212mg
21%

Copper
0.41mg
20%

Vitamin B5
1mg
12%

Zinc
1mg
10%

Selenium
1µg
3%

covered percent of daily need

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