Total Calories: 439
Preheat the grill to medium-high. Grill the mushrooms for 5 to 7 minutes on each side. Grill the red and yellow bell peppers, yellow squash, zucchini, eggplants, and onions for 3 to 5 minutes on each side. (The cooking time will depend on how evenly your grill cooks.) Transfer the vegetables to large plates or baking sheets and let cool. When cool enough to handle, cut into bite-sized pieces. Put all the vegetables in a large bowl. Add the sauce and stir until evenly distributed.
• Alternatively, the vegetables can be cut into bite-sized pieces and roasted. Preheat the oven to 400 degrees F. Put the vegetables on a rimmed baking sheet lined with parchment paper and roast about 10 minutes, until browned and tender.
• For a more traditional ratatouille, replace the Pesto Sauce with 2 cups of Bravo Tomato Sauce.
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