s GRILLED RATATOUILLE BOATS ***
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s GRILLED RATATOUILLE BOATS ***
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Ingredients
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Instructions *** 10-4-2011 good *** Ingredients: 2 zucchini, halved lengthwise 3 tbsp. EVOO 1 onion, chopped 2 cloves garlic, grated 1 eggplant, cubed 2 tomatoes, chopped 1/4 cup chopped parsley Salt and pepper 1/3 cup shredded mozzarella cheese A MELON BALLER Make zucchini boats in a flash by scooping out the seeds and a bit of flesh from the center for a hollowed-out shell that can be stuffed and grilled or baked in the oven. Directions: Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high. Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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