Grilled Ratatouille
From christinem 14 years ago
- 45 to make
- Serves 8
Instead of stewing the traditional ratatouille vegetables, I grilled them, keeping them firm and flavorful. Prep all the veggies first and if necessary grill in stages - as each group is done you can place in the same bowl. Read more You can use any herbs you want - Herbes de Provence adds wonderful flavor. And because this can be served room temperature or even cold, if grill space is limited you can make this first or ahead of time and just let it sit until serving. See less
Ingredients
- 1 medium to large eggplant shopping list
- 1/2 tsp sea salt shopping list
- 2 medium zucchini (or summer squash or combination) shopping list
- 1 large sweet onion (like Vidalia or Walla Walla) shopping list
- 1 or 2 bell peppers (any color) shopping list
- 8 oz mushrooms (sliced or halved) shopping list
- 3 cloves garlic shopping list
- 1 large beefsteak tomato or 3 or 4 roma tomatoes shopping list
- 3 Tbsp olive oil (approximate) shopping list
- salt & Pepper shopping list
- 1 tsp. oregano or herbes de provence shopping list
- 2 Tbsp chopped fresh basil shopping list
- 2 Tbsp fresh grated parmesan shopping list
- 2 tsp balsamic vinager shopping list
- 2 tsp olive oil shopping list
How to make it
- To Prep the Vegetables:
- Slice ends off eggplant. Peel, if desired (not necessary - actually holds together better with skin on). Cut into 3/4 inch slices lengthwise. Rub with sea salt and lay on paper towels for 30 minutes, turning once, to drain bitter juices.
- Slice ends off zucchini and slice into 1/2" slices lengthwise.
- Peel onion and slice into 3/4" circular slices, keeping rings together.
- Slice each pepper into 4 large chunks.
- Cut tomato into large wedges or if using romas, in half lengthwise.
- Drizzle vegetables with about 1 Tbsp olive oil, season with salt, pepper and oregano.
- Place mushrooms, minced garlic and a drizzle of oilive oil on a large sheet of foil. Wrap into a packet.
- To Cook Vegetables:
- Preheat grill to medium-high heat.
- Lay eggplant and zucchini on grill (I place mushroom packet, onion and pepper pieces on top rack for now) Grill about 4 minutes, or until slightly browned and grill marks are dark on one side; flip and cook another 3 to 4 minutes See Photo. Remove to large bowl.
- Move onion slices, peppers and mushroom packet to lower rack. Cook about 5-6 minutes or peppers and onions are crisp tender and have grill marks. Remove to same bowl.
- Place tomato wedges on grill and cook about 3 minutes, flipping as needed, until just warmed through (may not achieve grill marks - that's ok. It's important not to overcook tomatoes) See Photo
- Remove to same bowl.
- Coarsely chop vegetables - if desired you can peel off eggplant and/or tomato skins at this time). Add mushrooms, garliv and juices from packet.
- Toss with balsamic vinegar, drizzle of olive oil, fresh basil and parmesan.
- Serve hot, room temperature or cold.
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