Grilled Ratatouille

15 Min.
15 Min.
6
Ingredients
1
small eggplant, sliced in half lengthwise
1 small eggplant, sliced in half lengthwise
2
Roma tomatoes, quartered lengthwise
2 Roma tomatoes, quartered lengthwise
1
small onion, sliced into ½ inch rounds
1 small onion, sliced into ½ inch rounds
1
teaspoon minced garlic
1 teaspoon minced garlic
1
tablespoon Better Than Bouillon® Seasoned Vegetable Base
1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
¼
cup olive oil
¼ cup olive oil
¼
teaspoon crushed red pepper, optional
¼ teaspoon crushed red pepper, optional
Directions
  1. Preheat the grill to 425º F.
  2. Add the sliced vegetables to the grill and grill for 2-3 minutes per side.
  3. Carefully remove the grilled vegetables from the grill to a cutting board and using a knife cut them into ½ inch pieces.
  4. Add the garlic, vegetable base, olive oil, and crushed red pepper to a large mixing bowl and whisk to combine.
  5. Add the cut vegetables to the mixing bowl and toss to coat. Serve immediately.
Add a ¼ cup of freshly chopped parsley, thyme or rosemary to your ratatouille for extra flavor.

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