Recipe: Grilled Vegetable Ratatouille

Recipe: Grilled Vegetable Ratatouille

recipe-grilled_vegetable_ratatouilleThis is a great recipe to take advantage of all of the fresh eggplant, squash and onions and peppers in the market right now. Fire up the grill, sip on a white sangria (full of peaches and berries from the Market, of course!) while you grill this delicious dish!

Source: Cook’s Illustrated
Serves: 6-8
Vegetarian!

Ingredients
  • 1 med -large Vidalia Onion
  • 2 lbs eggplant
  • 1 1/2 lbs. squash, zuchinni
  • 2 med bell peppers
  • 1 lb tomatoes
  • 1/4 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1/4 cup basil
  • 1 tablespoon fresh thyme
  • 1 clove garlic

 

Step by Step Instructions
  1. Prepare vegetables by cutting into to 3/4 to 1 inch slices. Core tomatoes and squeeze out seeds,cutting in half; brushing all with olive oil and season with salt and pepper. Whisk 1/4 cup oil, vinegar, basil, thyme, and garlic together in large bowl.
  2. Grill vegetables over medium-hot fire, turning once, until tender and streaked with grill marks, 10-12 minutes for onion, 8-10 minutes for eggplant and squash, 7-9 minutes for pepper, and 4-5 minuets for tomatoes. Remove vegetables from grill as they are done and cool slightly.
  3. When cool enough to handle, chop vegetables into 1/2 inch pieces and add to oil mixture; toss to coast. Season with salt and pepper to taste, and serve warm or at room temperature. Using a grill pan is helpful but not necessary.