Grilled Ratatouille
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 | large beefsteak tomatoes, halved crosswise |
| 2 | medium zucchini |
| 1 | large eggplant |
| 1 | small red onion, halved lengthwise (through the root end) |
| 1/2 cup | extra-virgin olive oil |
| 1/4 cup | fresh basil leaves, roughly torn |
| 1/4 cup | fresh flat-leaf parsley leaves, chopped |
| 2 tablespoons | fresh thyme leaves, finely chopped |
| 1 clove | garlic, finely chopped |
| kosher salt |
Directions:
Prepare a grill for medium heat.
Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
Source: foodnetwork.com
