Grilled Ratatouille
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Courtesy of Paula Angerstein of Paula's Texas Spirits
This is a twist on the traditional summer-vegetable stew from Provence. The result is a lighter version, perfect for showcasing garden produce.
Super easy
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PrintIngredients
For 8 Person(s)
Cream
- 2 eggplants
- 4 zucchini
- 4 yellow squash
- 3 multi-colored peppers
- 2 onions
- Salt and pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons Texas olive oil
- Cherry tomatoes, halved
- Basil, julienned
Grilled Ratatouille Directions
- Slice the eggplant, zucchini and squash lengthwise into ¼-inch thick strips. Slice the onions into rings. Cut the peppers, top to bottom, into 4 flat pieces each.
- Grill all the vegetables over medium-high heat until softened and somewhat charred.
- Remove to a cutting board and cut into ½-inch long strips. Sprinkle liberally with salt and pepper.
- Mix in a bowl with the vinegar and olive oil. Serve garnished with cherry tomatoes and basil.
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