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Grilled Ratatouille

 
One serving costs about $4.88 One serving costs about $4.88

$4.88 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,Eastern European,European,Greek
spoonacular Score:61%

Spoonacular Score: 61%

 

Grilled Ratatouille takes approximately around 45 minutes from beginning to end. For $4.88 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 1143 calories, 25g of protein, and 82g of fat per serving. This recipe serves 4. It works well as a rather expensive main course for The Fourth Of July. Only a few people really liked this Mediterranean dish. If you have onion, globe eggplants, basil, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is pretty good. Try Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto, Grilled Ratatouille, and Grilled Ratatouille for similar recipes.

Ingredients

Servings:
5.71 Tbsps
5.71 Tbsps garlic
garlic
0.5 cups
0.5 cups olive oil
olive oil
1 lb
1 lb beefsteak tomatoes
beefsteak tomatoes
2 large
2 large eggplants
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
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
0 Tbsps
0 Tbsps fresh basil
fresh basil
8.75 Tbsps
8.75 Tbsps fresh thyme
fresh thyme
8 oz
8 oz burrata cheese
burrata cheese
5.71 Tbsps garlic
5.71 Tbsps
garlic
0.5 cups olive oil
0.5 cups
olive oil
1 lb beefsteak tomatoes
1 lb
beefsteak tomatoes
2 large eggplants
2 large
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
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
0 Tbsps fresh basil
0 Tbsps
fresh basil
8.75 Tbsps fresh thyme
8.75 Tbsps
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: $4.88
Ingredient
2 tablespoons garlic
½ cups olive oil
1 pound beefsteak tomatoes
2 larges eggplants
1.5 pounds zucchini
1 large onion
1 pound rustic bread
2 tablespoons fresh parsley
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
$0.21
$0.37
$7.05
$19.50

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
1143 Calories
24g Protein
82g Total Fat
87g Carbs
23% Health Score
Limit These
Calories
1143
57%

Fat
82g
127%

  Saturated Fat
33g
211%

Carbohydrates
87g
29%

  Sugar
52g
58%

Cholesterol
40mg
13%

Sodium
497mg
22%

Get Enough Of These
Protein
24g
50%

Vitamin K
77µg
74%

Vitamin C
60mg
73%

Fiber
14g
60%

Manganese
1mg
56%

Folate
191µg
48%

Potassium
1579mg
45%

Vitamin A
2048IU
41%

Vitamin B3
8mg
41%

Calcium
387mg
39%

Vitamin E
5mg
36%

Vitamin B6
0.66mg
33%

Vitamin B1
0.39mg
26%

Magnesium
103mg
26%

Iron
4mg
26%

Vitamin B2
0.39mg
23%

Phosphorus
209mg
21%

Copper
0.39mg
19%

Vitamin B5
1mg
12%

Zinc
1mg
10%

Selenium
1µg
3%

covered percent of daily need

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