Grill eggplant, tomatoes, peppers, zucchini and squash for refreshing and nutrient-rich harvest ratatouille.

Harvest Ratatouille

1/4 cup canola oil
2 yellow peppers, halved
1 red pepper, halved
2 Hungarian peppers*, halved
1 onion, halved
1 red onion, halved
1 zucchini, halved
1 summer squash, halved
1 eggplant, 1/2-inch slices
10 roma tomatoes, halved
1 shallot, halved
1 bunch oregano, chopped
1 bunch basil, chopped
1/2 bunch parsley, chopped
Salt and pepper to taste

1. Toss vegetables with oil and season with salt and pepper.
2. Grill vegetables about 8-10 minutes or until crisp tender, turning occasionally.
3. Cut vegetables into a large dice. Add herbs and toss

Serves 8.

*Also called hot yellow pepper or hot wax peppers; banana peppers may be substitute, if desired.

Nutritional Information per Serving: 138 Calories; 8g Fat; 1g Saturated Fat; 0mg Cholesterol; 17g Carbohydrate; 4g Dietary Fiber; 3g Protein; 50mg Sodium; 13% daily value Iron (based on 2,000 calorie diet).

Recipe provided courtesy of www.certifiedangusbeef.com, through ECES, Inc., Electronic Color Editorial Services.