Grilled Ratatouille

Total Time:
33 min
Prep:
25 min
Cook:
8 min

Yield:
4 to 6 servings
Level:
Intermediate

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.

  • 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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    This recipe is featured in:

    Summer Produce Guide