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Grilled Vegetable Ratatouille
Source: Cook's Illustrated (Entered by debra chester)
This 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, ofcourse!) while you grill this delicious dish!
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.
Comments added by fellow market members.