Grilled Vegetable Ratatouille
(from 226-2tone’s recipe box)
SERVES 6 TO 8
Depending on the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.
Source: Cook's Illustrated Published July 1, 2011 (CC and CI collection) (from RecipeThing user Bethany)
Categories: Vegetables
Ingredients
- 1 red onion
- 2 pounds eggplant
- 1 1/2 pounds zucchini, or summer squash
- 2 bell peppers
- 1 pound tomatoes
- Extra-virgin olive oil
- Salt and pepper
- 3 tablespoons sherry vinegar
- 1/4 cup chopped fresh basil
- 1 tablespoon minced fresh thyme
- 1 clove garlic, peeled and grated to fine paste on raspstyle grater
Directions
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Prepare vegetables according to instructions on page 16. Brush both sides of vegetables with oil and season with salt and pepper. Whisk 1/4 cup oil, vinegar, basil, thyme, and garlic together in large bowl.
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Grill vegetables over medium-hot fire, turning once, until tender and streaked with grill marks, 10 to 12 minutes for onion, 8 to 10 minutes for eggplant and squash, 7 to 9 minutes for peppers, and 4 to 5 minutes for tomatoes. Remove vegetables from grill as they are done and cool slightly.
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When cool enough to handle, chop vegetables into 1/2-inch pieces and add to oil mixture; toss to coat. Season with salt and pepper to taste, and serve warm or at room temperature.