Grilled Ratatouille

This easy to fix side dish cooks while your grill your meat. Is not only good for you, it's color is a beautiful accompaniment to your meal. Plus, clean up is a breeze. Leftovers are good mixed with parmesan cheese and hot pasta.




1 medium eggplant, cubed 1 zuccini sqaush cubed 1 summer squash, cubed 1 small yellow onion, chopped 2 tomatoes, chopped Basil, to your taste Olive oil salt and pepper

Nutritional information

No nutrition information available


Lay two sheets (about 14" each)of alumunum foil crosswise, one on top of the other. Spray foil with non-stick cooking spray. Put chopped vegetable on foil, sprinkle with basil, salt and pepper to taste and then drizzle with olive oil. Bring foil pieces over vegetable to make a pouch. Shake gently to mix. Grill on hot grill for 15 minutes. Check and cook more if needed to desired tenderness.