GRILLED RATATOUILLE
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.
RATATOUILLE GRILLED PANINI RECIPE - (4/5)
Provided by GuidingVegan
Number Of Ingredients 11
Steps:
- 1.Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the grill (or on the stovetop over medium heat). 2.Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de Provence. Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes. 3.Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula. Spread the bread top with the tapenade and set in place. Place the sandwich on the grill and cover with 2 bricks covered in foil or place in a skillet piled with heavy cans. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat. Cut into 4 portions.
GRILLED RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
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.
GRILLED RATATOUILLE
Provided by Nancy Harmon Jenkins
Categories dinner, side dish
Time 45m
Yield Six servings
Number Of Ingredients 12
Steps:
- At least an hour before cooking, light the charcoal fire.
- Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
- Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
- Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
- Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
- Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
- Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
- Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
- Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 31 grams, Carbohydrate 29 grams, Fat 37 grams, Fiber 12 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 1235 milligrams, Sugar 17 grams
GRILLED RATATOUILLE
Provided by Marian Burros
Categories dinner, weekday, appetizer, main course, side dish
Time 40m
Yield 8 servings as first or salad course
Number Of Ingredients 14
Steps:
- Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
- Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
- Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
- Cut onions into slices 1/2 inch thick; coat with oil mixture.
- Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
- Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
- When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
- Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
- When ready to serve, adjust seasonings. Additional olive oil may be necessary.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams
GRILLED RATATOUILLE
Provided by Florence Fabricant
Categories side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
- Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
- Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
- Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
- Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams
RATATOUILLE ON GRILLED BREAD
Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat broiler or grill. Brush bread slices with olive oil. Broil or grill until crisp and golden brown on both sides, about 3 minutes.
- Divide ratatouille over bread; top with basil. Serve immediately.
More about "ratatouille grilled panini recipe 45"
GRILLED RATATOUILLE AND CHEESE PANINI RECIPE - LOS …
From latimes.com
Servings 1Estimated Reading Time 2 minsCategory SANDWICHES
GRILLED RATATOUILLE PANINI + PESTO GIVEAWAY! – PANINI …
From paninihappy.com
GRILLED RATATOUILLE RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED VEGETABLE RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
GRILLED RATATOUILLE RECIPE AND VIDEO | HEY GRILL, HEY
From heygrillhey.com
RATATOUILLE GRILLED PANINI RECIPE - FOOD.COM
From food.com
4/5 (1)Total Time 15 minsCategory Lunch/SnacksCalories 623 per serving
ONE PAN RATATOUILLE RECIPE - I HEART VEGETABLES
From iheartvegetables.com
GRILLED RATATOUILLE RECIPE FOR SUMMER | GOOD. FOOD. STORIES.
From goodfoodstories.com
BEST GRILLED RATATOUILLE LINGUINE RECIPE - HOW TO MAKE GRILLED ...
From goodhousekeeping.com
GRILLED RATATOUILLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
PRESS IT: FAVORITE PANINI RECIPES - LOS ANGELES TIMES
From latimes.com
GRILLED RATATOUILLE | WILLIAMS SONOMA
From williams-sonoma.com
SHEET-PAN RATATOUILLE - EATINGWELL
From eatingwell.com
GRILLED RATATOUILLE RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
You'll also love