- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Forberg
Ingredients
- 3 Organic Zucchini (yellow or green)
- 1 whole White Onion (or Red onion, sliced horizontally, 1/2 inch thick rings)
- 1 1/2 pounds Eggplant sliced lengthwise
- 1 pound Organic Grape Tomatoes (or Cherry Tomatoes)
- 1/2 jar Fire Roasted Sweet Red Bell Peppers (15.5 ounce jar) drained and cut in 1/2-inch dice
- 1 tablespoon Organic Lemon Zest freshly grated
- 1 tablespoon Basil chopped
- 1 teaspoon Thyme chopped
- Salt
- Fresh Ground Black Pepper
Garnish
- 2 tablespoons Italian Parsley chopped
Directions
Prepare grill for cooking. Insert toothpick into outer ring of onion all the way into its center to hold rings in tact. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), lightly brush onion, zucchini and eggplant with vinaigrette. Grill vegetables on grill rack, turning once, until done; about 4 minutes total. Onions may take longer. Transfer cooked vegetables to a platter.
Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
Cut grilled eggplant, zucchini and onions into 1/2-inch dice and transfer to mixing bowl. Add diced bell peppers, tomatoes, lemon zest, basil and thyme; season with salt and pepper. Transfer to serving bowl and garnish with fresh parsley.
If you don't have cherry tomatoes to grill, you can substitute 8 ounces of canned, diced fire-roasted tomatoes. Add them to the diced grilled vegetables with the bell pepper and seasonings.
Note:
Ratatouille is a classic Provençal dish of slowly simmered eggplant, bell peppers, tomatoes, onions and fresh herbs. This rendition combines the same traditional ingredients after they've cooked on the grill. Any leftovers make a luscious omelette filling.
