Grilled ratatouille burgers
0
- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
2 plum tomatoes
1 small eggplant
1 small zucchini
1 yellow bell pepper
2 tbsp olive oil
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
4 frozen or fresh beef burgers
1/4 cup coarsely chopped fresh basil
2 green onions, thinly sliced (optional)
2 garlic cloves, minced, or 1 1/2 tsp bottled chopped garlic
2 tbsp red wine vinegar
Instructions
Oil grill and heat barbecue to medium. Slice each tomato into thick rounds. Cut unpeeled eggplant and zucchini lengthwise into thick slices. Slice yellow pepper into quarters. Place all vegetables in a large bowl. Drizzle with oil. Sprinkle with dried basil, oregano, thyme, salt and pepper. Toss to evenly coat.
Place vegetables on grill. You might have to grill in 2 batches. Barbecue, uncovered, until grill marks form, turning often, 5 to 7 minutes. Remove vegetables to a cutting board as they are done. Keep an eye on tomatoes, as they cook quickly. Place burgers on grill. Barbecue, covered, until cooked through, 6 to 8 minutes per side.
Coarsely chop vegetables. Place in a bowl along with fresh basil, onions, garlic and vinegar. Place burgers on plates and tumble ratatouille overtop or serve on the side.
Nutrition (per serving)
Calories 546, Protein 27.6g, Carbohydrates 11.2g, Fat 44.2g, Fibre 3.5g, Sodium 841mg.
When the grill is fired up for burgers, why not pile on a whole lot of veggies, too? Use tomatoes, eggplant, pepper and zucchini, then chop and toss with a tangy dressing for a sensational burger topping or healthy side dish.
Indoor Sizzle
Preheat grilling machine to medium-high. Place vegetables on grill. Grill with lid closed until grill marks form on both sides, 5 to 6 minutes. Keep an eye on tomatoes, as they cook quickly. Then cook burgers with lid closed, 5 to 7 minutes. Prepare grilled vegetables as directed above in step 3.