2 Japanese eggplants
1 medium sweet onion, such as Vidalia
1 medium summer squash
1 medium red bell pepper
2 medium ripe tomatoes, chopped
2 tablespoons chopped, pitted black olives
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
1/2 teaspoon crushed dried oregano
1/4 teaspoon crushed dried thyme
1 tablespoon red wine vinegar
Salt and pepper to taste
1/4 cup grated Parmesan cheese
2 cups cooked brown rice, optional
Slice the eggplants 1/2-inch thick. Slice the onion 1/2-inch thick. Quarter the squash lengthwise. Cut the bell pepper into 1/2-inch pieces lengthwise. Brush the eggplant, onion, bell pepper and squash lightly with oil. Place in a vegetable basket and grill on a hot grill. Remove the onion, bell pepper and squash after 10 minutes or when browned and tender; remove the eggplant after 12 minutes or when browned and tender. Coarsely chop the grilled vegetables.
Place in a bowl. Add the tomatoes, olives, basil, Italian parsley, oregano, thyme, 1 tablespoon olive oil, vinegar, salt and pepper to taste.
Toss with cheese. Spoon rice onto 4 plates, if desired. Top with ratatouille.
Per serving (with rice and seasoned with 1/4 teaspoon salt): 260 calories; /10 grams total fat / 6.7 grams protein / 33 grams carbohydrates / 4 milligrams cholesterol / 450 milligrams sodium / 4.5 grams dietary fiber