6kebab skewers (metal or wood - if using wooden skewers, be sure to soak for 30 minutes prior to using to prevent burning)
1/2purple (globe) eggplant, cut in 3/4-inch cubes
1largezucchini, sliced in 1/4-inch rounds
6minired, or yellow, bell peppers
1tablespoonshredded sun-dried tomatoes (packaged without additional oil)
1-2teaspoons balsamic vinegar
1teaspoonHerbs de Provence
Salt and pepper to taste
Divide the eggplant, zucchini, peppers and tomatoes between 6 skewers.
In a small bowl, whisk together the sun-dried tomatoes, vinegar and Herbs de Provence. Whisk in the olive oil, balsamic vinegar and season with salt and pepper.
Lightly brush the vegetable skewers with the vinaigrette.
Heat a BBQ grill and cook the skewers until all of the veggies are browned and the eggplant is soft.
Brush any remaining vinaigrette over the skewers and serve hot, or at room temperature.
This recipe uses most of the traditional ratatouille vegetables. You can add squares of raw, sweet onion or large whole spring garlic cloves to round out the skewers.Pre-shredded sundried tomatoes are the way to go for easy cooking. Buy the ones that are just dried and packaged without additional oil.Instead of serving olives alongside the skewers, try popping an olive on the end of the stick either before or after grilling.Serving size: 2 grilled ratatouille skewersWeight Watchers PointsPlus: *2Weight Watchers Freestyle SmartPoints: *1
Amount Per Serving (2 ratatouille skewers)
Calories 90Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Lunch
Keyword: easy ratatouille on a stick, low carb ratatouille skewers, ratatouille appetizer
Find this recipe online: https://simple-nourished-living.com/grilled-ratatouille-skewers/