Ratatouille (bell pepper, eggplant, zucchini, tomato)
1. Preheat grill to medium high
2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tblsp of the mixture in another small bowl; set aside.
3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray, Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3minutes per side for the tomatoes and onion. As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center. 4 to 5minutes per side.
5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture.
Serve the grilled chicken with the ratatouille.
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Serving Size: 1 Serving (664g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 444 | ||
Calories from Fat: 125 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 131.5mg | 40 % | |
Sodium 170.4mg | 6 % | |
Potassium 1502.3mg | 40 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 15g | ||
Protein 56.6g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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