Grilled Ratatouille


  • 2 medium zucchini, cut into quarters
  • 2 yellow squash, cut into quarters
  • 2 small eggplants, halved lengthwise
  • 2 red bell peppers, quartered
  • 2 red onions, quartered
  • 1 pint cherry tomatoes
  • 1/4 cup olive oil
  • 4 cloves garlic
  • 2 tbsp finely chopped oregano
  • 1/2 cup finely chopped flat leaf parsley
  • salt and pepper to taste


  1. Preheat grill to medium-high heat. If baking, preheat oven to 400 degrees.
  2. Place all cut vegetables in a large shallow baking dish and add oil, toss to coat. Season with salt and pepper to taste.
  3. Place the vegetables on the grill (or in the oven) and cook for about 5-6 minutes turning halfway through the cooking time. Remove tomatoes.
  4. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole).
  5. Place the chopped vegetables and tomatoes in a large bowl and add oregano, parsley. Serve at room temperature.

Nutrition information (serves 6)
174 calories
10g total fat
1g saturated fat
50mg sodium
21g total carbohydrate
9g dietary fiber
4g protein