Recipes
Grilled Ratatouille
Robin Kline, MS, RD
People who won’t look twice at eggplant gobble this up. Summer flavors of grilled vegetables and sweet tomatoes make this irresistible. Serve as a side dish to grilled meat or as a topping for grilled French bread.
Makes 6 cups
1 large Italian eggplant, trimmed, sliced 1/2 inch
2 large bell peppers (at least one red)
1 red onion, sliced 1/2 inch thick
1/3 cup extra virgin olive oil, plus additional for brushing eggplant
2 tablespoons fresh oregano
2 tablespoons fresh thyme
2 tablespoons balsamic vinegar
1/3 cup olive oil, crushed
1 clove garlic, crushed
1 1/2 cups halved super-sweet cherry tomatoes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Prepare a medium-hot fire in a grill. Brush the eggplant and peppers lightly with the olive oil. Grill the eggplant, peppers, and onion over direct heat until both are soft and lightly browned, 8 to 10 minutes, turning as needed. Remove the eggplant and onion from the grill and dice.
Toss the eggplant and onion in a large bowl with the diced peppers, oregano, thyme, vinegar, 1/3 cup olive oil, garlic, and tomatoes. Toss gently; season with salt and pepper. Serve slightly warm or at room temperature.