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Grilled Ratatouille Salad




Source of Recipe


Vegetarian Times






Recipe Introduction


Reducing balsamic vinegar to a thick syrup gives this dish rich, complex flavor without added fat or calories. For a more filling meal, toss these grilled veggies with whole-wheat pasta.





List of Ingredients



• 3/4 cup balsamic vinegar
  
• 1 medium eggplant, sliced lengthwise into 1/2-inch pieces
  
• 3 large red bell peppers, cut into quarters
  
• 3 medium zucchini, sliced in half lengthwise
  
• 1 medium onion, sliced into 1/2-inch rings
  
• 1/4 cup parsley, chopped
  
• 1/4 cup basil, chopped
  
• 1/4 cup pine nuts
  






Instructions



1. Put vinegar in small saucepan and bring to a simmer over high heat. Reduce heat to medium, and cook 12 minutes or until vinegar becomes syrup-like and reduces to 1/4 cup. Set aside.
   
2. Place eggplant, peppers, zucchini and onion in large bowl, and season with salt and pepper. Let stand 30 minutes at room temperature or refrigerate overnight. Pour off any liquid.
   
3. Heat grill or grill pan over medium-high heat. Spritz vegetables with cooking spary, and grill 2 to 3 minutes on each side, or until cooked through. Cool slighly, and chop into 1-inch pieces. Toss with parsley, basil, pine nuts and balsamic syrup. Serve warm or chilled.
   






Final Comments


Serves 6

Per serving: 153 calories/ 4 grams protein