PatioDaddio
08-23-2012, 12:22 AM
Grilled Ratatouille (http://www.patiodaddiobbq.com/2012/08/grilled-ratatouille.html)
The word ratatouille in America these days is probably first known as the
popular animated movie by the same name. However, this grilled version of
the French classic side dish is a great way to make use of both your grill
and the summer's vegetable harvest.
http://files.patiodaddiobbq.com/images/food/sides/GrilledRatatouille-3-630.jpg
Ratatouille in its simplest form is a mixture of sauteed vegetables and
herbs. You'd be hard-pressed to find a single recipe that chefs would agree
upon. So, I'm more than happy to throw my griller hat into the ring with my
own version.
This is a great side dish that would be welcome with most grilled carnage.
In my case I served it with some grilled chicken sausage to make a nice
light and healthy summer meal. You could also toss this into some pasta or
pile it on some rice. I think it would also be outstanding with a little bit of
cheese in an omelette.
Ingredients
4 Zucchini, quartered lengthwise
3 Yellow squash, quartered lengthwise
2 Red bell peppers, seeded and cut lengthwise into sixths
2 Yellow bell peppers, seeded and cut lengthwise into sixths
1 Eggplant, quartered lengthwise
1 large Red onion, peeled and cut into sixths (wedges)
1/4 cup Extra virgin olive oil
2 tsp Sea salt, medium grind
2 tsp Black pepper, ground fresh
1 tsp Garlic salt
10 sprigs Thyme leaves, fresh
Method
Combine all of the ingredients, except the thyme, in a large mixing bowl
and toss so that everything is coated with oil and well combined. Set
aside.
http://files.patiodaddiobbq.com/images/food/sides/GrilledRatatouille-1-630.jpg
Start your grill and prepare for direct cooking over medium heat
(350-375º).
When the grill is ready, spread all of the vegetables on the grate in an
even layer. Cook with the lid closed about five minutes. Keep the mixing
bowl available.
Gently flip the pile of veggies over and cook, with the lid closed, about
another 5-10 minutes, or until the peppers and onions are soft.
http://files.patiodaddiobbq.com/images/food/sides/GrilledRatatouille-2-630.jpg
Remove the vegetables from the grill and into the same mixing bowl that
you started with, add the thyme leaves and gently fold to combine.
Pour the vegetables onto a large cutting board and chop them into
bite-sized pieces, then return them to the bowl.
Serve and enjoy!
Makes about 8 servings
-----
John
The word ratatouille in America these days is probably first known as the
popular animated movie by the same name. However, this grilled version of
the French classic side dish is a great way to make use of both your grill
and the summer's vegetable harvest.
http://files.patiodaddiobbq.com/images/food/sides/GrilledRatatouille-3-630.jpg
Ratatouille in its simplest form is a mixture of sauteed vegetables and
herbs. You'd be hard-pressed to find a single recipe that chefs would agree
upon. So, I'm more than happy to throw my griller hat into the ring with my
own version.
This is a great side dish that would be welcome with most grilled carnage.
In my case I served it with some grilled chicken sausage to make a nice
light and healthy summer meal. You could also toss this into some pasta or
pile it on some rice. I think it would also be outstanding with a little bit of
cheese in an omelette.
Ingredients
4 Zucchini, quartered lengthwise
3 Yellow squash, quartered lengthwise
2 Red bell peppers, seeded and cut lengthwise into sixths
2 Yellow bell peppers, seeded and cut lengthwise into sixths
1 Eggplant, quartered lengthwise
1 large Red onion, peeled and cut into sixths (wedges)
1/4 cup Extra virgin olive oil
2 tsp Sea salt, medium grind
2 tsp Black pepper, ground fresh
1 tsp Garlic salt
10 sprigs Thyme leaves, fresh
Method
Combine all of the ingredients, except the thyme, in a large mixing bowl
and toss so that everything is coated with oil and well combined. Set
aside.
http://files.patiodaddiobbq.com/images/food/sides/GrilledRatatouille-1-630.jpg
Start your grill and prepare for direct cooking over medium heat
(350-375º).
When the grill is ready, spread all of the vegetables on the grate in an
even layer. Cook with the lid closed about five minutes. Keep the mixing
bowl available.
Gently flip the pile of veggies over and cook, with the lid closed, about
another 5-10 minutes, or until the peppers and onions are soft.
http://files.patiodaddiobbq.com/images/food/sides/GrilledRatatouille-2-630.jpg
Remove the vegetables from the grill and into the same mixing bowl that
you started with, add the thyme leaves and gently fold to combine.
Pour the vegetables onto a large cutting board and chop them into
bite-sized pieces, then return them to the bowl.
Serve and enjoy!
Makes about 8 servings
-----
John