Ratatouille Grilled Panini Recipe 45

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.

RATATOUILLE GRILLED PANINI RECIPE - (4/5)

Steps:

• 1.Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the grill (or on the stovetop over medium heat). 2.Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de Provence. Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes. 3.Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula. Spread the bread top with the tapenade and set in place. Place the sandwich on the grill and cover with 2 bricks covered in foil or place in a skillet piled with heavy cans. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat. Cut into 4 portions.

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 RATATOUILLE

Steps:

• Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
• Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
• Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
• Cut onions into slices 1/2 inch thick; coat with oil mixture.
• Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
• Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
• When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
• Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
• When ready to serve, adjust seasonings. Additional olive oil may be necessary.

RATATOUILLE SANDWICH

Steps:

• Preheat a panini press according to manufacturer's instructions.
• Grill red bell pepper slices in the panini press on high heat until soft, about 5 minutes. Transfer to a blender.
• Place chopped tomato and garlic in the blender. Blend with bell pepper until a smooth sauce forms, about 2 minutes. Season sauce with oregano, salt, and black pepper.
• Grill eggplant, zucchini, tomato, and onion slices in the panini press until softened, about 3 minutes per side.
• Drizzle olive oil over bread slices; flip and spread with a generous amount of sauce. Place 2 slices bread, oil-side down, on the panini press; add 1 slice of mozzarella cheese. Top with eggplant mixture and second slice of mozzarella cheese. Place second slice of bread, oil-side up, on top.
• Grill on medium-high until golden and cheese is melted, about 5 minutes.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
• Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
• Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
• Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.

RATATOUILLE - JACQUES PEPIN'S RECIPE - (3.9/5)

Steps:

• Heat the oil in a large Dutch Oven - when hot, add onions & green pepper Cook for 5 min. over high heat Add eggplant, zucchini, red pepper, pepper flakes & salt - reduce heat to medium cover & cook 25 minutes, stirring occasionally Add the garlic & tomatoes Just before serving, stir in half of the basil, sprinkle remaining basil on top Garnish with a few tablespoons of olive oil & ground hot pepper