Grilled Asian Ratatouille Recipes

GRILLED ASIAN RATATOUILLE

Steps:

• Preheat a grill. Remove stems from the eggplant, and slice on a sharp slant to make fairly large, 1/2-inch-thick slices. Core, seed and quarter the pepper. Remove stems from the zucchini, and cut them lengthwise into 4 slices. Grill the vegetables until they are browned, then dice into 1/2-inch cubes.
• Heat the peanut or grapeseed oil in a large skillet. Add the onion, ginger and garlic, and cook over medium-low heat until they are tender. Add the diced grilled vegetables and the tomato, and cook, stirring gently with a wooden spoon, about 5 minutes. Add the oyster sauce, rice vinegar and sesame oil. Cook, stirring, a few minutes longer. Season to taste with salt and pepper. Fold in the scallions.
• Sprinkle with cilantro and serve hot or at room temperature, as a first course or side dish.

GRILLED JAPANESE EGGPLANT

Steps:

• Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

GRILLED NEW ZEALAND LAMB RACK WITH ASIAN RATATOUILLE, SHOESTRING POTATOES, AND ROASTED GARLIC INFUSED JUS

Steps:

• In a small dry skillet, heat the peppercorns over medium heat until fragrant, about 4 minutes. Quickly grind the peppercorns just until broken up. In a large bowl, add the ground peppercorns, mustard, soy sauce, thyme, garlic, shallots, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least eight hours or better, overnight.
• Prepare an outdoor grill, or preheat the broiler. Season the lamb with the salt and ground pepper and grill over high heat, or broil turning once, until brown and crispy, 12 to 15 minutes for medium-rare.
• Cut each cooked rack in half, and arrange so that the bones of the halves are interlaced. Alternatively, cut the racks into double chops.
• Place a mound of the Asian Ratatouille on a large platter and stand the racks or chops against it. Place a small amount of the Citrus Fennel next to the chops. Sauce with the Garlic Jus and drizzle everything with the Fennel Oil. Place the Shoestring Potatoes on top of the lamb and finish with the tomatoes and the chives.
• Place the eggplant, zucchini, and squash in 3 separate pans. Season with salt and let rest for 1 hour to allow the moisture to be released. Pat the vegetables dry. Prepare a saute pan coated with 1 tablespoon of oil over high heat. Add 1/2-teaspoon garlic, 1/2-teaspoon ginger, and the eggplant and saute until the eggplant is golden brown. Season with ground black pepper. Set aside. Repeat this process for both the zucchini and the squash. Then in a saute pan over medium high heat, cook the onion, remaining garlic, and ginger for 8 to 10 minutes. Add the tomatoes and thyme and continue to cook for another 8 minutes. Remove from the heat and let cool. Add the eggplant, zucchini, squash, Thai basil, basil, and soy sauce. Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps.
• In a mixing bowl, combine the fennel, orange juice, lemon juice, lime juice, canola oil, shallots. Season with salt and pepper.
• In a mixing bowl, combine the oil, and prepared fennel seeds and turmeric. Let stand 24 hours.
• Preheat oven to 350 degrees F.
• Prepare an ovenproof saute pan over high heat. Add the oil, shallots, and garlic. Place the pan in the oven and roast for 10 minutes, turning occasionally to prevent burning. Remove the pan from the oven and return to the medium heat on the stove-top. Deglaze the pan with the wine, the balsamic vinegar, and Chinese vinegar, and then, reduce. Add the chicken stock, thyme, and further reduce by 1/2. Season the reduced sauce and then strain to remove the garlic and shallots.
• Julienne the potatoes or using a sharp knife, cut them into thin strips. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 350 degrees F. Add the potatoes to the oil and fry until light brown, about 6 minutes. Drain on a paper towel and keep at room temperature.
• When ready, heat oil to 425 degrees F and re-fry the fries until golden brown and crisp. Drain on paper towels and sprinkle with salt.