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Skewered Ratatouille

Name: Skewered Ratatouille
Prep time: 40 min
Total time: 2 h
Yield: 6
Cuisine: French
Ingredients: 1 small eggplant (about 3/4 lb), cut into 1-inch pieces; 3/4 teaspoon salt; 2/3 cup Italian dressing; 2 small zucchini, cut into 1-inch chunks; 1 medium green bell pepper, cut into 1-inch pieces; 1 small onion, cut into 1-inch chunks; 1 cup tomato pasta sauce or Italian-style tomato sauce

Prep 40 min
Total 2 hr 0 min
Ingredients 7
Servings 6

Ingredients

1 small eggplant (about 3/4 lb), cut into 1-inch pieces
3/4 teaspoon salt
2/3 cup Italian dressing
2 small zucchini, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch chunks
1 cup tomato pasta sauce or Italian-style tomato sauce

Directions

1

Place eggplant in colander over bowl or sink. Sprinkle with salt; let drain 30 minutes. Rinse and pat dry.
2

In shallow glass or plastic dish, place 1/3 cup of the dressing. Add eggplant, zucchini, bell pepper and onion; toss to coat. Let stand at room temperature 30 minutes to marinate.
3

Meanwhile, brush grill rack with vegetable oil. Heat gas or charcoal grill.
4

Remove vegetables from dressing; reserve dressing. On each of six 10-inch metal skewers, alternately thread eggplant, zucchini, bell pepper and onion, leaving 1/4-inch space between each piece. Brush with reserved dressing; discard dressing.
5

Place kabobs on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning and brushing twice with remaining 1/3 cup dressing, until vegetables are crisp-tender. In 1-quart saucepan, heat pasta sauce during last 10 minutes of grilling, stirring occasionally. Serve kabobs with sauce.