grilled ratatouille kabobs


2 tablespoons olive oil
1 teaspoon crushed garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 small eggplant, 1 inch cubes
2 small zucchini, 1/2 inch slices
1 red bell pepper, large dice
1 medium onion, sliced in wedges
1 pint grape tomatoes
8 oz. mushrooms, whole, halves or slices
2 tablespoons chopped parsley


  1. preheat grill to medium and oil grates.
  2. in a large bowl combine oil, garlic, basil, oregano and thyme.
  3. add eggplant, zucchini, red pepper, onion, tomatoes and mushrooms; toss to coat.
  4. alternately skewer vegetables onto eight 10-inch skewers.
  5. reserve any dressing.
  6. grill for 7–10 minutes, turning frequently and brushing with any reserved dressing, until vegetables are tender.
  7. sprinkle with parsley before serving.

Nutrition (Per Serving)

serving size 1 kabob
servings 8
calories 150
fat 9g
saturated fat 2g
cholesterol 0mg
sodium 120mg
carbohydrate 5g
fiber 2g
sugars 1g
protein 1g