This delightful vegetable side is like a grilled ratatouille. Make a double batch and enjoy the leftovers for breakfast with eggs!
Ingredients
- 1 medium eggplant
- 2 small zucchini
- 1 red bell pepper
- 1 pint mixed color cherry tomatoes
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp chopped fresh basil
- 2 tbsp balsamic glaze
Steps
- Cut the eggplant, zucchini, and pepper into bite-size chunks and set in a large bowl. Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper.
- Set a grill to medium-high heat and place vegetables in a grill basket. Cook for 15–20 min., tossing occasionally, until vegetables are tender and lightly charred. Meanwhile, coarsely chop the basil. Remove cooked vegetables from the grill and transfer to large platter. Drizzle with balsamic glaze and sprinkle with fresh basil.
Tags
- June/July 2017
- July 2018
- guiding star
- Entertaining
Nutrition information
- Calories 114kcal 6%
- Fat 7.4g 11%
- Saturated fat 1.1g 5%
- Carbs 12.0g 4%
- Sodium 405mg 17%
- 8.8g sugar
- 3.8g fiber
- 2.0g protein
- 0mg cholesterol
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