Grilled Ratatouille Foil Packet Recipes

Steps:

• Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
• Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
• Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
• Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

Steps:

• Heat grill to low heat.
• Combine vegetables, garlic and 1/4 cup dressing; spoon onto large sheet of heavy-duty foil. Fold to make packet. Grill 45 min. or until vegetables are tender.
• Cut slits in foil to release steam before opening packet; drain vegetables in strainer.
• Place vegetables in large bowl. Add cheese, basil and remaining dressing; mix lightly.

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

Steps:

• Prepare a grill for medium heat.
• Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
• When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

Steps:

• Combine vegetables, garlic, pasta sauce, cheese and 1/4 cup basil; spoon evenly onto 4 large sheets heavy-duty foil sprayed with cooking spray.
• Top with fish; drizzle with vinaigrette. Fold each foil sheet to make packet.
• Refrigerate 15 min.
• Heat grill to medium-high heat. Place foil packets in single layer on grill grate.
• Grill 10 to 12 min. or until fish flakes easily with fork and vegetables are crisp-tender.
• Cut slits in foil packets to release steam before carefully opening packets. Sprinkle fish with remaining basil.