Recipe

Grilled Ratatouille Recipe

	Notyourmomma / All my dishes 5 months, 2 weeks ago When it is too hot to cook or broil inside, a favorite veggie side dish from the grill. Prep:20m Cook:20m Servings:6	Notyourmomm
	grilled version favorite combo

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Ingredients

2 zucchini, cut into quarters lengthwise

2 yellow squash, cut into quarters lengthwise

2 Japanese eggplants, halved lengthwise

2 red bell pepper, stemmed, seeded and quartered

2 green or yellow bell pepper, stemmed, seeded and quartered

2 red onions, quartered

1 pint cherry or grape tomatoes

1/2 cup of good quality olive oil, plus two tbsp extra

1/2 tsp of salt

1/4 tsp of crushed red pepper

4 cloves garlic, finely chopped

2 Tbsp. finely chopped fresh oregano leaves

1/4 cup of fresh basil, chiffonade cut

2 strips of lemon zest, no white pith-stud with a whole clove for a distinct flavor addition

Directions

HEAT grill to medium high.

PLACE all cut vegetables and the tomatoes (plus the clove studded lemon peel) in a large shallow baking dish, add the scant 1/2 cup olive oil and toss to coat.

Season with salt and crushed red pepper (keep the tomatoes separate from rest of vegetables in baking dish). Easier said than done!

Place the vegetables on the grill and cook 5 to 6 minutes, turning half way through the cooking time.

Remove the tomatoes, cover grill and cook the remaining vegetables for 2 minutes, or until almost cooked through.

Transfer vegetables to a cutting board and coarsely chop (leaving tomatoes whole),

Remove the lemon peel and discard.

Place the chopped vegetables and tomatoes in a large bowl, add the 2 Tbsp. of olive oil, garlic, oregano and basil.

May sub parsley for the basil, if desired.

Season with additional salt and pepper, to taste.

Serve at room temperature.

Wonderful with hot grilled french bread.

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