Power-packed ratatouille on the grill recipe protects your body, promoting digestion and reducing inflammation!
ratatouille on the grill
Grilled vegetables offer a tasty and healthy way to provide your body with essential nutrients. When it comes to grilled vegetables, eggplant, onions, zucchini, peppers, tomato, garlic, basil, and pepper pack a nutritional punch that offers many health benefits.
Eggplant contains chlorogenic acid, a powerful antioxidant that can help to reduce inflammation, control glucose levels, and protect your body from cellular damage. Yellow onions are high in quercetin, a flavonoid that helps to decrease inflammation and regulate blood sugar levels. Zucchinis provide fibre that aids digestion and promotes healthy bowel movements.
ratatouille on the grill
Packed with red, green, and yellow bell peppers are all high in antioxidants, vitamin C, and beta-carotene. The powerful combination of these nutrients helps to support immune function, reduce inflammation, and promote healthy skin. Tomatoes contain lycopene, an antioxidant that enhances heart health and can lower the risk of cancer.
Garlic has antibacterial properties that help to protect against illnesses as well as heart disease and cancer. Fresh ground pepper is a potent anti-inflammatory agent that promotes healthy digestion and supports weight management.
Ratatouille From The Grill
Ingredients
- 1 Large Egg Plant
- 1 Large Yellow Onion
- 2 Zucchini
- 2 Red bell peppers
- 8-10 Fresh crimini mushrooms
- 3/4 C Olive Oil
- 1 Large Tomato
- 3 tbsp White wine vinegar
- 2 Cloves Garlic
- 1/2 tsp Fresh ground pepper
- 1/2 Cup Fresh chopped basil
Instructions
- Prepare a fire in a grill.Trim the eggplant and then cut crosswise into slices about ½ inch (12 mm) thick. Place in a colander.
- Salt liberally to draw out the moisture. Let stand for 30 minutes.
- Rinse the eggplant slices and pat them dry with paper towels. Set aside
- Prepare the remaining vegetables as follows: Cut the onion into slices ½ inch (12 mm) thick. Halve the squashes lengthwise.
- Cut the bell peppers into rings 1 inch (2.5 cm) thick, removing seeds and ribs. Trim the stem ends of the mushrooms.
- Arrange the vegetables on a gril screen and grill, turning two or three times and brushing them with ½ cup (4 fl oz/120 ml) of the olive oil, until tender-crisp when pierced 10-12 minutes.
- Remove from the grill and let cool. Cut into bite-sized pieces.I Meanwhile, in a large serving bowl, stir or whisk together the remaining ¼ cup (2 fl oz/60 ml) olive oil, the tomato, vinegar, garlic, the 1 teaspoon salt, the pepper, and the basil or parsley.
- Add the vegetables to the tomato mixture and toss gently to combine. Serve at room temperature.
