ARCHIVE: Grilled Vegetable Ratatouille

Grilled Vegetable Ratatouille Serves 8 For the best flavor, prepare this recipe about an hour before guests arrive.

Prep Time: 35 minutes
Grilling Time: 8-12 minutes

3 tablespoons extra-virgin olive oil
3 medium-size tomatoes, cut into bite-size pieces
1 medium-large eggplant, cut in 1/3-inch slices
3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1 large red onion, sliced 1/3-inch thick
2 tablespoons capers
1 red bell pepper, halved
1/4 cup chopped Italian parsley
1 yellow bell pepper, halved
1 green bell pepper, halved
Salt and fresh ground pepper to taste

1. Brush all vegetables except the tomato with olive oil and grill until fork tender. Remove peppers from the grill and place them in a plastic bag to continue steaming and cool down. Set aside other vegetables until cool enough to touch.

2. Add cut-up tomatoes to a large bowl. Add the basil, vinegar, capers, parsley and any remaining olive oil to the bowl.

3. When the grilled vegetables have cooled enough to touch, peel peppers and chop all vegetables into uniform bite-size pieces. Add to the bowl. Season with salt and pepper to taste, and toss
to mix.

4. Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature.

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