Grilled Ratatouille with Pesto Sauce (Ramses Bravo)

Grilled Ratatouille with Pesto Sauce

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

Yield: 4 servings

This is a variation of traditional ratatouille, which is made with tomato sauce. 

Ingredients

• 4 large portobello mushrooms, stemmed and dark brown gills removed
• 3 red bell peppers, cut in half lengthwise, stemmed, and seeded
• 3 yellow bell peppers, cut in half lengthwise, stemmed, and seeded
• 3 yellow squash, sliced lengthwise 1/4 inch thick
• 3 zucchini, sliced lengthwise 1/4 inch thick
• 2 small eggplants, peeled and sliced 1/4 inch thick
• 2 red onions, sliced 1/4 inch thick
• 1 cup Pesto Sauce (page 118)

Instructions

1. Preheat the grill to medium-high. Grill the mushrooms for 5 to 7 minutes on each side. Grill the red and yellow bell peppers, yellow squash, zucchini, eggplants, and onions for 3 to 5 minutes on each side. (The cooking time will depend on how evenly your grill cooks.) Transfer the vegetables to large plates or baking sheets and let cool. When cool enough to handle, cut into bite-sized pieces. Put all the vegetables in a large bowl. Add the sauce and stir until evenly distributed. 

NOTES

• Alternatively, the vegetables can be cut into bite-sized pieces and roasted. Preheat the oven to 400 degrees F. Put the vegetables on a rimmed baking sheet lined with parchment paper and roast about 10 minutes, until browned and tender. 
• For a more traditional ratatouille, replace the Pesto Sauce with 2 cups of Bravo Tomato Sauce (page 117). 

Per serving: calories: 242.7, protein: 11.2 g; carbohydrates: 47.7 g; fat: 3.9 g, calcium: 144.9 mg; sodium: 59.8 mg; omega-3: 0.3 g