Grilled Ratatouille
(from fearama’s recipe box)
Prep time: 30 minutes
Cook time: 10 minutes
Serves 2 people
Categories: Gluten-Free, Vegetables
Ingredients
- 1/2 small eggplant
- Kosher salt
- 1 large tomatoe
- 1 small zucchini
- 1 small red bell pepper
- 1/2 small red onion
- 1 1/2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 2/3 tablespoons red wine vinegar
- 1/4 cup fresh basil leaves, thinly sliced
Directions
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Slice the eggplant into 1/2-inch-thick rounds. Soak in a bowl of lightly salted water, 15 to 20 minutes; drain and squeeze out the excess moisture.
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Meanwhile, slice the tomatoes and zucchini into 1/2-inch-thick rounds. Stem and seed the bell pepper; slice the pepper and onion into 1/2-inch-thick rings.
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Heat a grill or grill pan to medium high. Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste.
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Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant. Let cool.
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Drizzle the vegetables with the vinegar. Divide the zucchini and eggplant among plates and arrange in a circle, overlapping slightly. Top with the bell pepper, tomato and onion. Sprinkle with the basil.