Grilled Summer Ratatouille
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 2 zucchini, quartered
- 2 yellow squash, quartered
- 2 Japanese eggplant, halved lengthwise
- 2 red bell peppers, stemmed, seeded and quartered
- 2 yellow bell peppers, stemmed, seeded and quartered
- 2 red onions cut into 1-inch thick rounds
- 1 pint cherry tomatoes
- ½ cup extra-virgin olive oil, plus 2 tablespoons, divided
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh oregano leaves
- ¼ cup finely chopped flat-leaf parsley leaves
Procedure
Grilling the vegetables puts a warm weather twist on this classic Provençal dish that is traditionally braised. When the sun is shining, fire up the grill and enjoy the summer market vegetables!
Preheat grill or grill pan to medium heat.
Place all cut vegetables and tomatoes in a large shallow baking dish, add ½ cup olive oil, season with salt and pepper and toss to coat. 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 finish cooking the vegetables for 2 minutes, or until tender. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole).
Place the chopped vegetables and tomatoes in a large bowl, add the remaining olive oil, garlic, oregano, and parsley and taste and adjust seasoning with salt and pepper. Serve at room temperature.
Preheat grill or grill pan to medium heat.
Place all cut vegetables and tomatoes in a large shallow baking dish, add ½ cup olive oil, season with salt and pepper and toss to coat. 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 finish cooking the vegetables for 2 minutes, or until tender. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole).
Place the chopped vegetables and tomatoes in a large bowl, add the remaining olive oil, garlic, oregano, and parsley and taste and adjust seasoning with salt and pepper. Serve at room temperature.
Grilled Summer Ratatouille
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 2 zucchini, quartered
- 2 yellow squash, quartered
- 2 Japanese eggplant, halved lengthwise
- 2 red bell peppers, stemmed, seeded and quartered
- 2 yellow bell peppers, stemmed, seeded and quartered
- 2 red onions cut into 1-inch thick rounds
- 1 pint cherry tomatoes
- ½ cup extra-virgin olive oil, plus 2 tablespoons, divided
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh oregano leaves
- ¼ cup finely chopped flat-leaf parsley leaves
Procedure
Grilling the vegetables puts a warm weather twist on this classic Provençal dish that is traditionally braised. When the sun is shining, fire up the grill and enjoy the summer market vegetables!
Preheat grill or grill pan to medium heat.
Place all cut vegetables and tomatoes in a large shallow baking dish, add ½ cup olive oil, season with salt and pepper and toss to coat. 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 finish cooking the vegetables for 2 minutes, or until tender. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole).
Place the chopped vegetables and tomatoes in a large bowl, add the remaining olive oil, garlic, oregano, and parsley and taste and adjust seasoning with salt and pepper. Serve at room temperature.
Preheat grill or grill pan to medium heat.
Place all cut vegetables and tomatoes in a large shallow baking dish, add ½ cup olive oil, season with salt and pepper and toss to coat. 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 finish cooking the vegetables for 2 minutes, or until tender. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole).
Place the chopped vegetables and tomatoes in a large bowl, add the remaining olive oil, garlic, oregano, and parsley and taste and adjust seasoning with salt and pepper. Serve at room temperature.