Grilled Vegetable Ratatouille

(from Bethany’s recipe box)

SERVES 6 TO 8

Depending on the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.

Source: Cook's Illustrated Published July 1, 2011 (CC and CI collection)

Categories: Vegetables

Ingredients

  • 1 red onion
  • 2 pounds eggplant
  • 1 1/2 pounds zucchini, or summer squash
  • 2 bell peppers
  • 1 pound tomatoes
  • Extra-virgin olive oil
  • Salt and pepper
  • 3 tablespoons sherry vinegar
  • 1/4 cup chopped fresh basil
  • 1 tablespoon minced fresh thyme
  • 1 clove garlic, peeled and grated to fine paste on raspstyle grater

Directions

  1. Prepare vegetables according to instructions on page 16. Brush both sides of vegetables with 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 to 12 minutes for onion, 8 to 10 minutes for eggplant and squash, 7 to 9 minutes for peppers, and 4 to 5 minutes 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 coat. Season with salt and pepper to taste, and serve warm or at room temperature.

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