Grilled Ratatouille

  • 1 cup Artichoke Hearts
  • 1 Red Onion; chopped
  • 1/2 cup Cherry Tomatoes
  • 2 Zucchini; halved and sliced
  • 1/2 cup Olive Oil
  • 3 tbsps Garlic Powder
  • 2 tbsps Italian Seasoning
  • 1/2 cup Fresh Basil; chopped
  • Salt and Pepper to taste
  • 1 Eggplant; cubed
  • 1/2 cup Bell Pepper; sliced

    In a large bowl, mix all ingredients, making sure seasoning covers all veggie pieces.

    Grab a large piece of aluminum foil to make a pouch for vegetables. Add vegetables into foil pouch and tightly seal.

    Carefully place pouch on a pre-heated grill and cook for 45-50 minutes, carefully flipping pouch every 15 minutes.

    Once veggies are cooked through, carefully remove from grill and pour content of pouch onto platter. Drizzle with olive oil, salt, and pepper to taste.

    Pair with Cabernet Sauvignon and enjoy!