Ratatouille


·         2 1/4-inch slices unpeeled eggplant

·         4 1/4-inch slices zucchini

·         2 1/4-inch slice unpeeled tomato

·         1 thin sliced red bell pepper

·         1 thin sliced green bell pepper

·         2 1/4-inch slices onion

·         1 tablespoon extra-virgin olive oil 

·         1/4 teaspoon minced garlic

·         1 tablespoon chopped flat-leaf parsley

·         Sea salt to taste·         Hot pepper sauce to taste

·         1 large sprig fresh basil 

Arrange the eggplant, zucchini, tomato, pepper and onion slices alternately on a large square of heavy duty aluminum foil.

Mix the garlic into the oil and sprinkle over the vegetables. 

Sprinkle with parsley and season with salt and a few drops of hot pepper sauce.

Place a sprig of basil on top. Seal the foil tightly, leaving some air space at the top. Place in a hot covered grill. Cook for 20 minutes.

55KRC · THE Talk Station in Cincinnati

Listen Now on iHeartRadio