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Grilled Ratatouille
Recipe courtesy Bobby Flay

Directions
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Preheat grill to medium-high.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive
oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and
cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill,
and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables
to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and
tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season
with salt and pepper, to taste. Serve at room temperature.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved