Ratatouille on a Skewer

The mild, sweet taste and meaty texture of eggplant lends itself especially well to grilling. This combination of vibrant vegetables is the ideal accompaniment to steaks or chops.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 10 mins

Ratatouille on a Skewer

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Directions

  1. Preheat indoor electric grill. On eight 6-inch skewers, alternately thread eggplant, zucchini, sweet pepper, and onion, leaving 1/4 inch between pieces. Brush with salad dressing. Combine the Parmesan cheese and bread crumbs; place on a piece of waxed paper. Roll the kabobs in the crumb mixture to coat evenly.
  2. Place kabobs on the grill rack. If using a covered grill, close lid. Grill until zucchini is crisp-tender. (For a covered grill, allow 4 to 5 minutes, giving kabobs a quarter turn once halfway through and placing tomatoes on ends of skewers the last 1 minute of grilling. For an uncovered grill, allow 8 to 10 minutes, turning occasionally to cook evenly and placing tomatoes on ends of skewers the last 2 minutes of grilling.) Makes 4 servings.
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Nutrition Facts (Ratatouille on a Skewer)

  • Per serving:
  • 146 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 3 mg chol. ,
  • 330 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 4 g pro.
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