We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    1
  • Pinterest
    2
  • Save
    1
  • WhatsApp
  • Print
    0

Skewered Ratatouille

  • Prep 40 min
  • Total 2 hr 0 min
  • Ingredients 7
  • Servings 6

Ingredients

1
small eggplant (about 3/4 lb), cut into 1-inch pieces
3/4
teaspoon salt
2/3
cup Italian dressing
2
small zucchini, cut into 1-inch chunks
1
medium green bell pepper, cut into 1-inch pieces
1
small onion, cut into 1-inch chunks
1
cup tomato pasta sauce or Italian-style tomato sauce
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
880mg
36%
Potassium
380mg
11%
Total Carbohydrate
21g
7%
Dietary Fiber
3g
13%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If you sprinkle the eggplant with a little salt and let it stand 30 minutes, the bitter taste often found in eggplant will be eliminated.

Directions

  • 1 Place eggplant in colander over bowl or sink. Sprinkle with salt; let drain 30 minutes. Rinse and pat dry.
  • 2 In shallow glass or plastic dish, place 1/3 cup of the dressing. Add eggplant, zucchini, bell pepper and onion; toss to coat. Let stand at room temperature 30 minutes to marinate.
  • 3 Meanwhile, brush grill rack with vegetable oil. Heat gas or charcoal grill.
  • 4 Remove vegetables from dressing; reserve dressing. On each of six 10-inch metal skewers, alternately thread eggplant, zucchini, bell pepper and onion, leaving 1/4-inch space between each piece. Brush with reserved dressing; discard dressing.
  • 5 Place kabobs on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning and brushing twice with remaining 1/3 cup dressing, until vegetables are crisp-tender. In 1-quart saucepan, heat pasta sauce during last 10 minutes of grilling, stirring occasionally. Serve kabobs with sauce.

Rate and Comment