Recipe courtesy of Bobby Flay
Grilled Ratatouille
Total:
33 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
33 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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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