Gazpacho
salads sides

Grilled Ratatouille

When you have a bounty of summer tomatoes, eggplant and squash, grill them for a lively vegetable salad.

Photo Copyright© 2008 Publications International, Ltd. Used with permission.

  • 10m

    prep time

  • 12m

    Cook Time

  • 107

    Calories

  • 7

    Ingredients

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Ingredients

10

Servings

  • 3 medium tomatoes, halved
  • 1 medium eggplant, (about 1 1/2 pounds), cut into 1/4-inch-thick slices
  • 1 large red onion, cut into 1/2-inch-thick slices
  • 1 medium yellow squash, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1 1/4 cups Lawry's® Herb & Garlic With Lemon Marinade
  • 4 ounces Parmesan cheese, shaved

Instructions

  •  Place vegetables in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

  • Refrigerate 30 minutes. Remove vegetables from marinade, reserving marinade. Place vegetables in grill basket, grill rack or thread onto skewers.

  • Grill over medium heat 10 to 12 minutes or until tender, turning occasionally and brushing frequently with reserved marinade. Coarsely chop vegetables. Sprinkle with cheese.

Nutrition information (per Serving)

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