Grilled Ratatouille

Name: Grilled Ratatouille
Total time: PT45M20M
Yield: 4
Ingredients: Ingredients 1/4 cup olive oil, divided 2 tablespoons red wine vinegar 2 cloves garlic, pressed 1/2 teaspoon salt 1/2 teaspoon black pepper 3 Roma tomatoes, halved lengthwise 1 large zucchini, quartered lengthwise 1 medium eggplant, ½-inch slices 1 large yellow bell pepper, seeded and halved canola oil for grill 1/2 cup fresh basil

By:

Co+op

Recipe Information

Total Time:

45 minutes; 20 minutes active

Servings:

The Mediterranean harvest was undoubtedly the inspiration for ratatouille, where eggplant, zucchini and other late-summer favorites come together so deliciously. In this version, your grill will give the veggies a kiss of fire and smoke before you chop and dress them.

Ingredients

1/4 cup olive oil, divided
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1/2 teaspoon salt
1/2 teaspoon black pepper
3 Roma tomatoes, halved lengthwise
1 large zucchini, quartered lengthwise
1 medium eggplant, ½-inch slices
1 large yellow bell pepper, seeded and halved
canola oil for grill
1/2 cup fresh basil

Preparation

In a small bowl whisk together 2 tablespoons olive oil, vinegar and garlic. Add salt and pepper reserve.
Place tomatoes, zucchini, eggplant and bell pepper on a large rimmed baking sheet. Drizzle remaining 2 tablespoons oil over vegetables and sprinkle with salt and pepper. Toss to thoroughly coat vegetables in oil and seasoning.
For a charcoal grill, light the charcoal and let burn until the coals are covered in white ash, about 20 minutes. On a gas grill, set the burners to high heat and let preheat for 5 minutes.
Set cooking grate in place. Pour a little canola oil in a cup and crumple a paper towel; use tongs to dip the paper towel and swab the grate with oil just before cooking.
Place vegetable slices on grill and cook until browned on both sides, about 3 minutes per side for zucchini and eggplant, about 5 minutes per side for tomatoes and peppers. Transfer vegetables to a cutting board and, when cool enough to touch, chop into bite-sized pieces.
Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Top with fresh basil.