Grilled Vegetable Ratatouille
Yield: 4-6 Servings
Olive Oil 1/4 cup
Garlic cloves, minced 4 medium cloves
Thyme, chopped fine 1 t & sprigs for garnish
Parsley, chopped fine 1 Tablespoon
Rosemary, chopped fine 1 teaspoon
Red Onion 1 large
Basil, chiffonade 2 t & sprig for garnish
Zucchini, large 1 each
Eggplant, large 1 eggplant
Yellow squash, large 1 each
Red Bell Pepper, roasted, peeled &chopped 1 pepper
Tomatoes, roasted, peeled and chopped 2 tomatoes
1. Heat a Grill Pan over medium heat. Combine the oil in a small bowl with garlic, thyme and rosemary. Season to taste with salt and pepper. Set the bowl aside.
2. Trim the zucchini and eggplant. Peel the eggplant, and slice the eggplant and zucchini into 1/2 inch thick rounds. Peel and cut the onions into 1/2 inch slices. Brush the vegetables with the garlic herb oil.
3. Place the vegetables on the hot grill pan. You may have to grill in batches. Grill, turning the onions several times but the other vegetables once, until dark grill marks appear.
4. Continue grilling until the vegetables are cooked through. While grilling, spread the chopped tomatoes on a platter. Place the finished vegetables on the platter on top of the tomatoes. Garnish with fresh herb sprigs and roasted pepper.