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Cook'n with Betty Crocker 
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Skewered Ratatouille |
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Serves: 6 Print this RecipeSprinkling eggplant with salt and letting it stand 30 minutes eliminates the bitter taste often found in eggplant. 1 small eggplant (about 3/4 pound) 3/4 teaspoon salt 2 small zucchini (about 1/2 pound) 1 medium green bell peppers 1 small onion 1/3 cup Italian salad dressing 1 cup spaghetti sauce or Italian tomato sauce, heated Cut eggplant into 1-inch chunks. Place eggplant in colander over bowl or sink. Sprinkle with salt. Let drain 30 minutes. Rinse and pat dry. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Cut zucchini, bell pepper and onion into 1-inch chunks. Thread eggplant, zucchini, bell pepper and onion alternately on each of six 10-inch metal skewers, leaving space between each. Brush with dressing. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with dressing, until vegetables are crisp-tender. Heat spaghetti sauce in small pan or can with label removed during last 10 minutes of grilling, stirring occasionally. Serve kabobs with spaghetti sauce. 1 Serving: Calories 120 (Calories from Fat 70); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 670mg; Carbohydrate 13g (Dietary Fiber 3g); Protein 2g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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