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Grilled Vegetable Ratatouille Recipe

Nutrition per serving    (USDA % daily values)
CAL
318
FAT
59%
CHOL
0%
SOD
89%

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Ingredients for 4 servings

1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings

1 medium yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise

1 large head garlic, top sliced off to expose tips of garlic cloves

5 tablespoons extra-virgin olive oil

1 3/4 teaspoons freshly ground black pepper

2 1/4 teaspoons salt

1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices

1 tablespoon chopped fresh thyme leaves

1 large yellow squash (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices

1/4 cup sherry vinegar

1 medium red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise

Freshly grated Parmesan, garnish

1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices

3 tablespoons minced fresh basil leaves

2 tablespoons minced fresh parsley leaves

2 large, ripe tomatoes (about 3/4 pound), halved

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