Serves: 4
Total Calories: 439

4 large portobello mushrooms stemmed and dark brown gills removed
3 red bell peppers cut in half lengthwise, stemmed, and seeded
3 yellow bell pepper cut in half lengthwise, stemmed, and seeded
3 yellow squash sliced lengthwise 1/4 inch thick
3 zucchini sliced lengthwise 1/4 inch thick
2 small eggplant peeld and sliced 1/4 inch thick
2 red onions sliced 1/4 inch thick
1 cup

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.

Notes
• 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.

Nutritional Facts:

Serves: 4
Total Calories: 439
Calories from Fat: 0

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Double Squash with Pecans and Dried Cherries
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Boulengere Potatoes
Oven Roasted Tomates with Arugula
Grilled Ratatouille with Pesto Sauce
Twice Baked Yams and Mashed Potatoes
Mustard Braised Brussels Sprouts and Corn
Potato Wedge Salad
Veggie Wraps with Herbed Hummus
Roasted Eggplant and Heirloom Tomatoes