Add the eggplant and season with 1/4 teaspoon salt. Used 3 Tbsp white balsamic - might do less next time. Sprinkle with salt and pepper, and brush with Summer Sauce until coated.Grill, uncovered, turning occasionally and brushing with Summer Sauce, until vegetables are tender and charred in spots, 15 to 20 minutes. tablespoons minced fresh basil Southern Living is part of the Meredith Home Group. pepper. (Vegetables can also be cooked under a broiler.) tablespoons fruity extra virgin olive oil Cut the ends off 4 small … Grilled Ratatouille Skewers Recipe Inspired by the flavors of the classic French dish, we turned ratatouille into a pretty and portable meal that is perfect for the summer grilling season . Preparation. By Yield: Put in paper bag.

Serves 4 to 6 These Sunday dinner ideas are crowd-pleasers and make for hearty leftovers tablespoons toasted pine nuts Grab your stationery and stamps—someone's getting hitched! pound ripe plum tomatoes, peeled and chopped fine medium-size zucchini (about 6 ounces each), trimmed

It should not be considered a substitute for a professional nutritionist’s advice. Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele Amount is based on available nutrient data.Information is not currently available for this nutrient. Let your besties know how much they mean to you with these unique nicknames. © Copyright 2020 Meredith Corporation. Roasted 2 … NYT Cooking is a subscription service of The New York Times. Grill until seared. Grilled Ratatouille Skewers Recipe Side Dishes Step 2

active: Opt out or Lay eggplant, tomatoes, squash, bell pepper, and scallions on a baking sheet and drizzle with 1 Tbsp. Place pepper pieces skin side down on grill and grill until skin blackens. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Vegetables Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. salt and 1/2 tsp. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. large cloves garlic, peeled and sliced Southern Living is a registered trademark of Keep an eye out for these trees, and avoid them at all costs

Florence Fabricant Percent Daily Values are based on a 2,000 calorie diet. Southern Living Meantime, light grill to very hot. Thread vegetables alternately onto skewers. Learn how to season this Southern kitchen staple in five easy steps. Your daily values may be higher or lower depending on your calorie needs.Nutrient information is not available for all ingredients.

medium-size eggplant (about 1 pound), sliced 1/2-inch thick Meanwhile, preheat grill to medium-high (about 450°F). Freshly ground black pepper Remove and chop in 1/2-inch pieces. https://www.williams-sonoma.com/recipe/grilled-ratatouille.html Get recipes, tips and NYT special offers delivered straight to your inbox. Cut 2 large aubergines in half lengthways. "Our faith can move mountains." branches fresh thyme, leaves stripped off oil; season with salt and pepper.

this link is to an external site that may or may not meet accessibility guidelines. Grilled veggies with olive oil 1++ tsp herbes de Provence and salt/pepper. Whether fried, pickled, or grilled, no other vegetable tastes quite like okra Prepare a grill for medium heat. Grated zest of 1/2 lemon Place onion slices on grill and sear on both sides. 55 mins Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp.