Grilled Ratatouille

  • ¼ c. extra-virgin olive oil, divided
  • 2 T. balsamic vinegar
  • 3 cloves garlic, minced
  • ¼ c. chopped fresh basil leaves
  • 1 tsp. chopped fresh thyme leaves
  • 2 c. chopped tomatoes - a variety of halved cherry tomatoes is very pretty
  • 2 medium zucchini, quartered lengthwise
  • 1 medium eggplant, cut into 1/2-inch rounds
  • 1 green pepper, seeded and halved
  • Kosher salt and freshly ground black pepper

In a small bowl mix together 2 tablespoons oil, vinegar, garlic, basil, and thyme. Season with salt and pepper to taste; toss with the tomatoes and set aside.

Place the zucchini, eggplant, onion, and pepper on a large rimmed baking sheet. Drizzle remaining 2 tablespoons of oil over the vegetables and season with salt and pepper to taste. Toss to thoroughly coat the vegetables in oil and seasoning.

Prepare the grill for medium-high heat cooking (375-400°F). Place the vegetable slices on grill and cooked until browned on both sides, about 3-5 minutes per side. Transfer the vegetables to a cutting board and chop coarsely.

Add the grilled vegetables to the bowl with the tomatoes and dressing and toss to combine. Serve immediately while still warm or at room temperature.

  • Yields: 4-6 servings
  • Preparation Time: 25 minutes
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