Grilled Ratatouille Recipe
Preheat barbecue to medium-high.
Whisk lemon juice, 3 tbsp of the oil, vinegar, dried basil and sugar in a large bowl. Set aside.
Toss tomatoes, green onions, eggplant, red and yellow bell peppers, zucchini and onion with remaining 3 tbsp oil, salt and pepper on a large baking sheet.
Oil grill. Barbecue vegetables until tender and lightly charred, about 5 to 15 minutes depending on size, turning often. Cook in two batches, if necessary.
Chop grilled vegetables into chunky bite-sized pieces.
Toss vegetables with dressing until well coated. Garnish with feta and fresh basil before serving.
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Last updated: May 13th, 2021
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