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Grilled Ratatouille |
from Jeanne Kelley
Grilled Ratatouille
Ratatouille is the traditional vegetable stew from Provence. This variation is grilled, keeping a bit of crunch to the veggies and adding a nice smoky flavor. Kelley suggests trying a vegetable grill basket, a metal square or round dish with holes that will hold the veggies on top of the barbeque grills. To use a basket, cut the veggies into small cubes.
Yield: 8 to 10 servings
1 1/2 pounds Japanese eggplants (about 5), cut into quarters
1 pound zucchini, cut in half lengthwise
3/4 pound pearl or cherry tomatoes
1 red bell pepper, thickly sliced
1 red onion, cut crosswise into 1/2 inch slices
3 tablespoons extra-virgin olive oil, plus more for brushing vegetables
Salt and pepper
1/2 cup mixed chopped fresh herbs (such as basil, cilantro, marjoram, and thyme)
3 garlic cloves, pressed
1/2 teaspoon lavender blossoms, crumbled (optional)
- Prepare the grill to medium heat.
- Brush the veggies lightly with olive oil. Season with salt and pepper. Grill on all sides until they are browned and tender, about 5 minutes for the eggplant and onion, about 4 minutes for the zucchini and bell peppers, and 2 minutes for the tomatoes. Transfer the vegetables to a large baking pan and let them cool to room temperature.
- Whisk 3 tablespoons of the olive oil, the herbs, garlic, and lavender together in a large bowl. Add the tomatoes. Coarsely chop the remaining vegetables and transfer them to the bowl. Season with salt and pepper and stir well.
- Serve the ratatouille warm or at room temperature.
Tip: Can be prepared up to 2 days ahead. Bring to room temperature before serving.
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