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Today’s recipe is a grilled summer ratatouille, made with Mazola® Corn Oil instead of olive oil. If you follow this blog, you may know I’m an olive oil girl. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. So, that’s a game changer for me. For that reason, I want to invite you to text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
For the same reason, this ratatouille is the story of a swap or, more precisely, three swaps that make it better for you. Please, keep reading.
Ratatouille is a classic French dish that is made out of vegetables harvested during the summer season: eggplants, peppers, summer squashes, tomatoes, and zucchinis.
Because this is a Provençal-Mediterranean dish, it’s usually cooked with olive oil.
But, as I said before, I made it with corn oil. So, the first swap, checked! Just in case you didn’t know it, I was born and raised in Venezuela, where corn oil is king. It was a staple in both my grandma’s and my mom’s kitchens. One of the things that I like the most about corn oil is its neutral taste that allows the natural flavors of your food to stand out.
Corn oil is an all-purpose, cholesterol’free cooking oil. In addition, it has more cholesterol-blocking plant sterols than other cooking oils: four times more than extra virgin olive oil and one and a half times more than canola oil. Clinical studies show that when consumed as part of a diet low in cholesterol and saturated fat, plant sterols can help reduce the absorption of cholesterol (to learn more about this claim, see mazola.com).
There is more. All cooking oils have a smoke point that, once it’s surpassed, negatively affects not only the food’s flavor but also its nutritional value. The smoke point of corn oil is at 450˚F, which means higher than most cooking oils.
If all this seems too scientific for a cooking blog, please bear with me: as a said before, learning about this is a game-changer that makes corn oil a smart heart-healthy choice for me and my family. See mazola.com for more information on the relationship between corn oil and heart health.
Corn oil can be used to make dressings or marinades, for baking, sautéing, stir-frying, and grilling. And yes, that’s my second swap: I grilled my ratatouille instead of cooking it on the stove. Isn’t that cool? After all, everything tastes better when you grill it, especially during the hot summer days.
I love to have my grilled summer ratatouille as an appetizer or side dish, and I love leftovers either with rustic bread of with pasta. But today I’m proposing you a third swap. What if instead of pasta or bread we have zoodles or zucchini noodles? Another win for sure!
Without further ado, following is my delicious grilled summer ratatouille. I hope you like it as much as I do. I would like to thank Mazola not only for sponsoring this recipe but for providing such valuable information.
- 1/3 cup Mazola® Corn Oil
- 3 garlic cloves minced
- 1 sprig of fresh rosemary
- 2 sprigs of fresh time
- ½ red onion quartered
- 1 eggplant cut in ½ inch cubes
- 1 zucchini cut in ½ inch cubes
- 1 yellow squash cut in ½ inch cubes
- 2 to matoes cut in ½ inch cubes
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 green bell pepper julienned
- Coarse sea salt
- Black pepper freshly ground
- Fresh parley to garnish
- In a large bowl, add all the veggies.
- Add the oil, herbs, salt and pepper.
- With your hands mix to make sure all the veggies are well coated with the oil.
- Marinate in the refrigerator for at least 30 minutes to 1 hour.
- Preheat the grill to medium high.
- Brush a grill pan or basket with oil.
- Grill the veggies, stirring occasionally until they are tender, 10-15 minutes.
- Veggies taste better when they are somewhat charred.