Ratatouille On A Skewer

By á-170456

Ingredients

• 1/2 medium eggplant peeled, and cut into 1" cubes - (abt 3 cups)
• 1 medium zucchini halved lengthwise, and sliced 1" thick
• 1/2 cup green and/or yellow
• sweet pepper in 1" pieces
• 1 small onion cut into wedges
• 1/4 cup bottled French salad dressing
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons fine dry bread crumbs
• 8 cherry tomatoes

Details

Servings 4

Preparation

Step 1

Preheat grill. On eight 6-inch skewers, alternately thread eggplant, zucchini, sweet pepper, and onion, leaving 1/4 inch between pieces. Brush with salad dressing. Combine the Parmesan cheese and bread crumbs; place on a piece of waxed paper. Roll the kabobs in the crumb mixture to coat evenly.

Place kabobs on the grill rack. If using a covered grill, close lid. Grill until zucchini is crisp-tender. (For a covered grill, allow 4 to 5 minutes, giving kabobs a quarter turn once halfway through and placing tomatoes on ends of skewers the last 1 minute of grilling. For an uncovered grill, allow 8 to 10 minutes, turning occasionally to cook evenly and placing tomatoes on ends of skewers the last 2 minutes of grilling.)

This recipe yields 4 servings.

Nutritional facts per serving: Calories: 146, total fat: 8g, saturated fat: 2g, cholesterol: 3mg, sodium: 330mg, carbohydrate: 16g, fiber: 3g, protein: 4g, vitamin A: 8%, vitamin C: 49%, calcium: 8%, iron: 6%.