Grilled Ratatouille
From christinem 12 years agoIngredients
- 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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