Ratatouille on a Skewer
Recipe from
Better Homes and Gardens
The mild, sweet taste and meaty texture of eggplant lends itself especially well to grilling. This combination of vibrant vegetables is the ideal accompaniment to steaks or chops.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
30 mins
Ingredients
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1/2 of a mediumeggplant, peeled and cut into 1-inch cubes (about 3 cups)see savings
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1 mediumzucchini, halved lengthwise and sliced 1-inch thicksee savings
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1/2 cupgreen and/or yellow sweet pepper cut into 1-inch piecessee savings
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1 smallonion, cut into wedgessee savings
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1/4 cupbottled French salad dressingsee savings
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3 tablespoonsgrated Parmesan cheesesee savings
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3 tablespoonsfine dry bread crumbssee savings
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8cherry tomatoessee savings
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Directions
1.
Preheat indoor electric grill. On eight 6-inch skewers, alternately thread eggplant, zucchini, sweet pepper, and onion, leaving 1/4 inch between pieces. Brush with salad dressing. Combine the Parmesan cheese and bread crumbs; place on a piece of waxed paper. Roll the kabobs in the crumb mixture to coat evenly.
2.
Place kabobs on the grill rack. If using a covered grill, close lid. Grill until zucchini is crisp-tender. (For a covered grill, allow 4 to 5 minutes, giving kabobs a quarter turn once halfway through and placing tomatoes on ends of skewers the last 1 minute of grilling. For an uncovered grill, allow 8 to 10 minutes, turning occasionally to cook evenly and placing tomatoes on ends of skewers the last 2 minutes of grilling.) Makes 4 servings.
Nutrition information
Per serving: Calories 146, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 330 mg, Carbohydrate 16 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 8%, Vitamin C 49%, Calcium 8%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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