Grilled Ratatouille Boats! by Robyn Dunbaugh
2 zucchini, halved lengthwise
3 tablespoons EVOO
1 onion, chopped
2 cloves garlic, grated
1 eggplant, cubed
2 tomatoes, chopped
1/4 cup chopped parsley
Salt and pepper
1/3 cup shredded mozzarella cheese
Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.
Heat 1 tbsp. Olive Oil in a large skillet over medium heat; add the
onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute.
Add the remaining 2 tbsp. olive oil, the eggplant and zucchini balls;
cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until
the mixture is thick, about 5 minutes. Stir in the parsley; season with
salt and pepper.
Fill the zucchini shells with the ratatouille,
sprinkle with the cheese and grill, covered, over medium-high until the
cheese is melted and the shells are slightly softened. YUM! :)
For help with transitioning to a plant-based diet, check out the Sanity Health Challenge!
