Category:
Main Courses

Seasons:
June, July, August

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

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.