Grilled Ratatouille With Ricotta And Charred Bread

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup extra-virgin olive oil (EVOO)

4 cloves garlic, smashed and grated

Flat-leaf parsley, finely chopped(a generous handful)

8 sage leaves, finely chopped

8 sprigs thyme, leaves finely chopped

4 sprigs rosemary, leaves finely chopped

2 small or 1 large zucchini, halved crosswise and sliced lengthwise 1/2 inch thick

2 red bell peppers, quartered and seeded

1 eggplant, sliced lengthwise 2/3 inch thick (I leave on half the skin I like the color and texture it gives the dish)

Salt and freshly ground pepper

1/2 pound ricotta salata cheese, sliced

4 thick slices crusty bread

1 cup pitted black olives, finely chopped

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