Wednesday, November 16, 2011

Grilled Ratatouille Boats

These are tasty, colorful and make a nice side dish or appetizer.

2 squash or zucchini, halved
3 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 eggplant, cubed
2 tomatoes, chopped
4 oz sliced mushrooms
1/4 cup chopped basil
1/3 cup shredded mozzarella cheese
Salt and pepper to taste

Use a melon baller to remove the inner flesh from the middle of the squash to create the boats. Reserve scooped out squash. Preheat a grill to medium-high.

Heat olive oil in a skillet over medium heat. Add the onion, garlic and mushrooms and cook for about 5 minutes. Add the eggplant, tomatoes and reserved squash. Cover and cook for 5-10 more minutes, or until soft. Stir in the basil and season with salt and pepper, then remove from heat.

Fill the shells with the ratatouille mixture and sprinkle with the cheese. Grill, lid down, over medium-high until the cheese is melted and the shells are soft, about 10 minutes.

Tips:  If you don't have a grill, you can just throw these in the oven at 350 just long enough to melt the cheese.   Use both summer squash and zucchini to make a colorful platter of these. Enjoy!

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