Add some protein to your ratatouille foil packs in this great barbecue recipe. Grilling our Salmon-Ratatouille Foil Packs recipe allows you to enjoy all the wonderful fresh vegetables of summertime in one delicious dish.
What You Need
Original recipe yields 4 servings
2 cups cut-up eggplant (1-inch pieces)
1 cup each coarsely chopped red peppers and zucchini
Combine vegetables, garlic, pasta sauce, cheese and 1/4 cup basil; spoon evenly onto 4 large sheets heavy-duty foil sprayed with cooking spray.
Top with fish; drizzle with vinaigrette. Fold each foil sheet to make packet.
Refrigerate 15 min.
Heat grill to medium-high heat. Place foil packets in single layer on grill grate.
Grill 10 to 12 min. or until fish flakes easily with fork and vegetables are crisp-tender.
Cut slits in foil packets to release steam before carefully opening packets. Sprinkle fish with remaining basil.
Use Your Oven
Heat oven to 350°F. Assemble foil packets as directed; place in single layer on rimmed baking sheet. Bake 20 min. or until fish flakes easily with fork. Cut slits in foil packets to release steam before carefully opening packets; sprinkle fish with remaining basil.
The foil packets can be refrigerated up to 4 hours before grilling as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.