Grilled Ratatouille Boats

Wonderful side dish, especially now with fall quickly approaching – tomatoes are at their best and the squash is delicious.  These little boats highlight all of the wonderful flavors of fall!

You will need:
2 medium-large (or 4 small) zucchini, halved lengthwise
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, grated (I always use a zester)
1 eggplant, peeled and cubed (peeling is essential here, as the skin is very bitter)
2 tomatoes, chopped
large handful parsley, chopped
salt & pepper
1/2 cup shredded mozzarella or fontina cheese (or really, whatever melty cheese you have laying around)

Scoop balls of flesh from the center of the zucchini (using a mellon baller or something of the like) to create boats.  Reserve the flesh for the ratatouille filling.  Preheat your grill to medium-high.

Heat 1 tablespoon of the oil in a large skillet over medium heat; add the onion and cook for 5 minutes, until translucent.  Add the remaining oil, eggplant and zucchini from the boats; cover and cook for 8 minutes.  Add the tomatoes and cook, stirring until the mixture is thick, about 5 minutes.  Stir in the parsley and season with salt and pepper.

Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high heat until the cheese is melty and the shells are slightly softened – about 7 to 10 minutes.

These little boats pair wonderfully with just about any meat or poultry and are easy to whip up!

*You can sort of just run with this ratatouille and add or take away ingredients based on what you have in the fridge, it’s easy to get crafty with this recipe.

Serves: 4
Time: 35 minutes
From: Everyday with Rachael Ray

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