Grilled Ratatouille
So you went nuts at the farmers’ market, and now you’re wondering how (and when) you’re going to eat all those veggies. Don’t panic; throw them on the grill. in this recipe, the classic ratatouille flavor gets a smoky accent. you slice up the large, seared vegetable pieces while they’re still warm and toss them with herbs.
PREP TIME: 20 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4-6
INGREDIENTS
1 yellow or red bell pepper
1 medium onion, cut in thick slices
2 small zucchini, cut in half lengthwise
2 small yellow squash, cut in half lengthwise
2 small Japanese eggplant, cut in half lengthwise
1 teaspoon thyme leaves
6 plum or Campari tomatoes
20 basil leaves
Salt and pepper
2 tablespoons extra-virgin olive oil
PREPARATION
Heat a charcoal or gas grill until hot. Lightly oil the grill with tongs holding paper towels dipped in oil. Roast bell pepper whole, turn frequently until charred all over, about 10 minutes. Place in a resealable plastic bag until cool enough to handle. Peel and seed, and cut into strips.
Brush remaining vegetables with olive oil and sprinkle with salt and pepper. Grill onion until translucent, 3 to 5 minutes per side. Grill squash and eggplant until lightly charred on each side. Move to cooler part of the grill to cook until tender for a total cooking time of about 15 minutes. Grill tomatoes 2 to 3 minutes on each side.
Cut all vegetables into 2-inch pieces, season with salt and pepper, sprinkle with thyme, and stir. Garnish with torn basil leaves. Serve warm or room temperature.