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<\/a><\/div>\nSo it’s critical to find a recipe that uses a lot of vegetables.\u00a0 Enter Rachael Ray’s grilled ratatouille boats.\u00a0 (Making ratatouille always reminds me of the Disney cartoon of the same name, which is what inspired a burning desire in me to go to Paris.\u00a0 Go figure – I based a vacation on a cartoon mouse.)\u00a0 Anyway, the recipe:<\/p>\n
2 zucchini, halved lengthwise
3 tbsp olive oil
1 onion, chopped
2 cloves of garlic, grated
1 eggplant, cubed
2 tomatoes, chopped
1\/4 cup parsley
Salt & pepper
1\/3 cup shredded mozzarella cheese (although I prefer Asiago for the bite)<\/p>\n
Cut zucchinis in half lenthwise:<\/p>\n
<\/p>\n
<\/a><\/div>\nScoop out some of the seeds, the scoop balls of flesh from the center of the zucchini to create the boats (a melon baller works well, but I\u00a0just uses a teaspoon, since I don’t have a melon baller.\u00a0 Psst, mom – Christmas gift idea!)\u00a0 Heat 1 tbsp of the olive oil in a large skillet over medium heat, add the onion & cook for 5 minutes, then the garlic and cook for another minute.\u00a0 Add remaining olive oil (2 tbsp, if you’ve not been keeping track) the\u00a0eggplant and zucchini balls, and cover & cook 8 minutes.\u00a0 Add in the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes.\u00a0 Add parsley and season with salt and pepper.<\/p>\n
Fill the zucchini shells with the ratatouille mixture, sprinkle with cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.<\/p>\n
So that’s Rachael’s version.\u00a0 I used parsley and basil, swapped the mozzarella for asiago and added fresh peas because they were loitering in the basket and there weren’t enough for a meal. Which is how I got from this:
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