Grilled Asian Ratatouille

Ingredients

• 1 ¼ pounds eggplant, preferably the slender Asian variety
• 1 medium red bell pepper
• 2 medium zucchini
• 2 tablespoons peanut or grapeseed oil
• 1 medium onion, chopped
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 plum tomatoes, diced
• 1 tablespoon Chinese oyster sauce
• 1 teaspoon rice vinegar
• 1 ½ teaspoons Chinese or Japanese sesame oil
• Salt and freshly ground black pepper
• 2 scallions, finely chopped
• 2 tablespoons finely chopped cilantro leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    162 calories; 9 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 140 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat a grill. Remove stems from the eggplant, and slice on a sharp slant to make fairly large, 1/2-inch-thick slices. Core, seed and quarter the pepper. Remove stems from the zucchini, and cut them lengthwise into 4 slices. Grill the vegetables until they are browned, then dice into 1/2-inch cubes.
2. Heat the peanut or grapeseed oil in a large skillet. Add the onion, ginger and garlic, and cook over medium-low heat until they are tender. Add the diced grilled vegetables and the tomato, and cook, stirring gently with a wooden spoon, about 5 minutes. Add the oyster sauce, rice vinegar and sesame oil. Cook, stirring, a few minutes longer. Season to taste with salt and pepper. Fold in the scallions.
3. Sprinkle with cilantro and serve hot or at room temperature, as a first course or side dish.