Grilled Vegetable Ratatouille Recipes

GRILLED RATATOUILLE WITH FRIED CAPERS

Steps:

• Preheat a charcoal, gas or electric grill to high. Place the red peppers and zucchini and eggplant slices on a jelly roll pan and brush lightly on all sides with the oil. When the grill is ready, place the vegetables directly on the grill and cook until grill marks appear. Turn the vegetables and grill the other side until grill marks appear. Transfer to a plate, sprinkle with the salt and let cool to room temperature. Once cooled, cut in 3/4″ pieces and set aside.
• Place the tomatoes in the bowl of a food processor and pulse until they're coarsely chopped. Set aside.
• Heat a large heavy-bottomed saucepan over medium-high heat. Add the olive oil and onions. Sauté for 8 to 10 minutes until the onions are golden-brown, stirring from time to time. Add the garlic and continue sautéing for 1 minute only, stirring continuously and taking care not to brown the garlic. Add the chopped tomatoes and reserved tomato juice (or water if using canned tomatoes), stir well and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium/medium-low. Slow-simmer uncovered for 35 to 40 minutes until the sauce is thick, stirring from time to time. Add the salt, pepper and basil. Stir well and continue to simmer until the basil has wilted, about 2 to 3 minutes. Transfer to a bowl to cool for about 10 minutes, then stir in the grilled vegetables. Taste and add salt and pepper if needed. Serve the ratatouille warm or at room temperature (depending on the dish you're serving it with). Sprinkle with the fried capers and drizzle with the olive oil just before serving. (See introduction and Viviane's tip for suggestions.)
• Cook's note: The sauce can be refrigerated for up to 3 days. Warm the sauce over medium heat, until just warm. Do not bring to a boil or it will lose its texture.

GRILLED RATATOUILLE

Steps:

• In a small bowl whisk together 2 tablespoons oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste; set aside.
• lace tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a large rimmed baking sheet. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers. Transfer vegetables to cutting board and cut into large dice
• Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.

GRILLED VEGETABLE RATATOUILLE

Steps:

• Preheat barbecue to medium-high. In a large bowl, combine garlic, tomatoes, zucchini, eggplant, red pepper and oil. Add salt and pepper to taste and mix well. Remove garlic and wrap in tinfoil. Place garlic and vegetables on pre-oiled grill. Cook for about 5 minutes per side or until vegetables are grilled and garlic is tender. Roughly chop vegetables and place in a bowl. Squeeze garlic using fingers and add puree, oregano and olives to vegetables. Mix well. Serve with ready-to-cook meats. Variation: Add fresh thyme to vegetable mix and sprinkle with crumbled feta just before serving.

GRILLED RATATOUILLE

Steps:

• Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
• Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
• Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
• Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
• Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.

GRILLED VEGETABLE RATATOUILLE

Steps:

• Lightly spray a grill pan with the cooking spray. Over medium heat, grill the onion, zucchini and eggplant on each side. You want to see grill marks, but don't overcook. Do this step in batches and set the veggies aside to slightly cool.
• Preheat the oven to 375 degrees and using cooking spray, lightly grease a baking dish.
• In a medium mixing bowl, combine the Prego® Farmers' Market Tomato & Basil sauce, olive oil, vinegar, garlic, basil, thyme, salt, pepper, and chili powder.
• Pour the sauce into the baking dish in an even layer.
• On a slight angle, begin to place the veggies in an oval pattern around the baking dish, alternating with each type of vegetable. Keep going until you have used up all of the veggies. You want the pan to be filled, and packed, but not tightly packed.
• Using the cooking spray once more, spray the top of the veggies quite liberally.
• Bake for 45 minutes. The tomato sauce will bubble up through the veggies and create a very rustic look. Bake for a few minutes longer if this is not the case by the 45 minute mark.
• Garnish with fresh basil and thyme and serve immediately.

GRILLED RATATOUILLE

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

GRILLED VEGETABLE RATATOUILLE

Steps:

• Brush all vegetables except the tomato with olive oil and grill until fork tender. Remove peppers from the grill and place them in a plastic bag to continue steaming and cool down. Set aside other vegetables until cool enough to touch.
• Add cut-up tomatoes to a large bowl. Add the basil, vinegar, capers, parsley and any remaining olive oil to the bowl.
• When the grilled vegetables have cooled enough to touch, peel peppers and chop all vegetables into uniform bite-size pieces. Add to the bowl. Season with salt and pepper to taste, and toss
• Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature.

GRILLED RATATOUILLE RECIPE

Steps:

• In a small bowl whisk together 2 tablespoons oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste; set aside.
• Place tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a large rimmed baking sheet. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers. Transfer vegetables to cutting board and cut into large dice.
• Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.

GRILLED VEGETABLE RATATOUILLE

Steps:

• Preheat the grill.
• Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.
• Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
• In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
• In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)
• Serve atop grilled wild Alaskan salmon.