Easy Grilled Ratatouille

By kjs1010

Ingredients

• 1 pint cherry tomatoes, halved
• 1 cup frozen pearl onions
• 4 cloves garlic, minced
• 2 zucchini, seeded and chopped
• 2 yellow peppers, seeded and chopped
• 1 eggplant, seeded and chopped
• 2 Tbs Italian seasoning
• 2 tsp Hungarian Sweet Paprika
• Kosher salt
• Olive oil, for drizzling
• Zest of 1 lemon, plus lemon wedges, for spritzing
• Parmesan cheese

Preparation

Step 1

Heat grill or oven to 350.

Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt, and a drizzle of oil. Gently toss together and then tightly close the aluminum pouch.

Place the pouch over the indirect heat area of your grill or in the oven on the middle rack. Cook, picking up the pouch with tongs and tossing 2-3 times while cooking, until everything sounds soft inside,
30-45 minutes.

Pour the aluminum pouch into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle with Parmesan cheese. Sprinkle with the parsley and serve.

Yields: 6-8 servings