Grilled Ratatouille

Ratatouille is a stewed vegetable dish originating from the Provencal region of France, consisting of summer vegetables such as zucchini, eggplant, tomato, onions, garlic, bell peppers and fresh herbs (e.g., oregano, thyme, basil) sauteed in olive oil. Not surprisingly, this delicious summer medley also works great on the grill. When my sis and I made this grilled version recently as a side to Piri Piri Chicken, we added a bit of balsamic vinegar just to give it an extra kick.   

INGREDIENTS:
3 zucchinis, cut into quarters, lengthwise

3 yellow squash, cut into quarters, lengthwise

3 Japanese or Chinese eggplants, cut into quarters, lengthwise

2 red bell peppers, seeded and quartered

2 yellow bell peppers, seeded and quartered

1 small red onion, quartered

2 pints cherry tomatoes

1/2 to 3/4 cup olive oil

3 tsp. kosher salt

2 tsp. black pepper

1 tsp. garlic powder

1 tbsp. finely chopped fresh oregano leaves

1 tbsp. finely chopped fresh Italian parsley leaves

1/2 cup coarsely chopped basil leaves

4 cloves garlic, finely minced

Optional: 

3-4 tbsp. balsamic vinegar

1. Cut all the vegetables and place into a large bowl. If not using right away, you can always place the veggies into Ziploc-type bags and refrigerate until ready to use. 

2. Toss the vegetables with the olive oil, kosher salt, black pepper, and garlic powder; set aside.

3. Place a perforated grill topper/pan on top of your barbeque grill over medium-high heat (use two grill toppers if there's not enough space to fit all the veggies). Grill the veggies about 5-6 minutes, then turn over and grill another 5 minutes. Cover the grill and cook another 2-3 minutes until the veggies are lightly charred and tender-crisp.

4. Remove the veggies to a platter and let cool for 5 minutes. Place on a chopping board and cut into bite-sized pieces. Pour into a bowl and toss with oregano, parsley, basil, minced garlic and, if desired, balsamic vinegar.

5. Taste and season with additional salt, if needed. Excellent served at room temperature.

6. Serve as a side with your favorite grilled meat. 

Cut yellow squash into quarters.

Cut zucchini into quarters.

Cut red bell peppers into quarters.

Cut yellow bell peppers into quarters.

Cut red onion into quarters.

Leave cherry tomatoes whole.

If not grilling right away, you can place the veggies in Ziploc-type bags and refrigerate until ready to use.

Cut the grilled vegetables into bite-sized pieces.

Place the cut grilled veggies in a large bowl.

Add fresh herbs.

Toss with balsamic vinegar, if desired.