Good Lifestyle

Pixar has integrated the Provencal vegetable dish into the brain of children and adults with their 2007 lively smash success,Ratatouille, who played a literal cartoon rat that made the famous dish. Anyway, even an anthropomorphic rat prodigiously gifted as a chef - so that people think about eating morevegetables Work for us. This recipe is in no case a traditional ratatouille (we do not recommend using rats, cartoons or others, cook for you); It is simply inspired by the variety of vegetables that constitute the old peasant dish of France. This recipe does not require any vegetables listed below - you can definitely be creative with your choices. Not haveto crush? No problem, let it out of your ratatouille version. Lovetomatoes? Mix them directly on the grill. Ratatouille, in particular, lends itself well to reinvention, and it is the whole point of cooking: you have a complete creative control of the dish.

Nutrition:270 calories, 19 g of grease (2.5 g saturated), 385 mg of sodium

Serve 4

You will need

1 big red onion, cut into 1/4 "slices
1 red pepper, coming, rods and seeds removed
1 average eggplant, cut into 1/4 "planks
1 large mushroom cap from Portobello, 1/4 "sliced
1 Big Zucchini, cut into 1/4 "planks
2 medium yellow squash, cut into planks of 1/4 "
12-16 Asparagus rods, woody ends removed
4 c. Olive oil soup
Black salt and pepper
1 tablespoon prepared pesto
2 c. Soup of red wine vinegar
2 c. Pine pine trees, grilled
1/4 cup grated parmesan

How to do it

1. Preheat a grill.
2. Mix vegetables with 2 tablespoons olive oil and season generously with salt and pepper.
3. Grill the vegetables until cooked through and slightly carbonized, each withdrawing each individually when it reached this step. Vegetables (like onion and pepper) will take longer than others (like theasparagus and squash).
4. Combine the pesto and vinegar in a small bowl, then lying slowly into the 2 tablespoons olive oil.
5. Cut the red pepper into thin slices, then mix all vegetables with vinaigrette, pines and parmesan.

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