Delicious Grilled Ratatouille Recipe: A Flavorful & Healthy Dish

INGREDIENTS

3 tablespoons red wine vinegar 1 tablespoon olive oil 2 teaspoons fresh thyme 1/2 teaspoon black pepper 4 small Japanese eggplants, cut lengthwise into 1/2-inch-thick slices 2 small zucchini, cut in half lengthwise 1 medium red onion, quartered 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 6 ounces uncooked ziti or penne pasta 1/2 cup reduced-sodium chicken broth 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1 cup cherry tomato halves

PREPARATION:

1. Combine vinegar, oil, thyme and black pepper in shallow bowl. Add eggplants, zucchini, onion and bell peppers; toss to coat evenly. Let stand at room temperature 1 hour or cover and refrigerate overnight.
2. Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water; set aside.
3. Remove vegetables from marinade; reserve marinade. Grill vegetables over medium-hot coals until tender, about 3 to 4 minutes per side. Cool vegetables; cut into 1-inch pieces. Combine vegetables and pasta in large bowl. Add chicken broth, honey, mustard, Italian seasoning and salt to reserved vegetable marinade; whisk to combine. Pour over vegetable-pasta mixture. Gently stir in tomato halves. Serve chilled or at room temperature.

This recipe appears in: French