{"id":29162,"date":"2019-07-15T09:40:05","date_gmt":"2019-07-15T13:40:05","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=29162"},"modified":"2021-04-05T08:04:44","modified_gmt":"2021-04-05T12:04:44","slug":"grilled-summer-ratatouille","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2019\/07\/15\/grilled-summer-ratatouille\/","title":{"rendered":"Grilled Summer Ratatouille"},"content":{"rendered":"\n

This Grilled Summer Ratatouille recipe was sponsored by Mazola. T<\/em>hanks for reading and supporting the brands that make this blog possible.<\/em><\/p>\n\n\n\n

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Today\u2019s recipe is a grilled summer ratatouille, made with Mazola\u00ae Corn Oil instead of olive oil. If you follow this blog, you may know I\u2019m an olive oil girl. <\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

What is Ratatouille?<\/h2>\n\n\n\n
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Ratatouille is a classic French dish that is made out of vegetables harvested during the summer season: eggplants, peppers, summer squashes, tomatoes, and zucchinis. <\/p>\n\n\n\n

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Because this is a Proven\u00e7al-Mediterranean dish, it\u2019s usually cooked with olive oil. <\/p>\n\n\n\n

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But, as I said before, I made it with corn oil. So, the first swap, checked! Just in case you didn\u2019t know it, I was born and raised in Venezuela, where corn oil is king. It was a staple in both my grandma\u2019s and my mom\u2019s 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.<\/p>\n\n\n\n

Cooking with Corn Oil vs. Olive Oil<\/h2>\n\n\n\n
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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<\/a>).<\/p>\n\n\n\n

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There is more. All cooking oils have a smoke point that, once it\u2019s surpassed, negatively affects not only the food\u2019s flavor but also its nutritional value. The smoke point of corn oil is at 450\u02daF, which means higher than most cooking oils.<\/p>\n\n\n\n

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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\u00a0mazola.com<\/a>\u00a0for more information on the relationship between corn oil and heart health.<\/p>\n\n\n\n

What to Cook with Corn Oil<\/h2>\n\n\n\n
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Corn oil can be used to make dressings or marinades, for baking, saut\u00e9ing, stir-frying, and grilling. And yes, that\u2019s my second swap: I grilled my ratatouille instead of cooking it on the stove. Isn\u2019t that cool? After all, everything tastes better when you grill it, especially during the hot summer days.<\/p>\n\n\n\n

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\u2019m proposing you a third swap. What if instead of pasta or bread we have zoodles or zucchini noodles? Another win for sure!<\/p>\n\n\n\n

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Grilled Ratatouille Recipe<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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Thank you for subscribing to my Youtube channel<\/a> and visiting my Amazon store<\/a>.<\/p>\n\n\n

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