4 - 6 servings
Chef Cheryl Forberg
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 omelet filling.
3 organic zucchinis (yellow or green)
1 1/2 pounds eggplant, sliced lengthwise
1/2 jar Fire Roasted Sweet Red Bell Peppers (15.5 ounces jar) drained and cut in 1/2-inch dice
1 tablespoon organic lemon zest, freshly grated
1 tablespoon basil, chopped
1 teaspoon thyme, chopped
Fresh ground black pepper
2 tablespoons Italian parsley, chopped
Prepare grill for cooking.
Insert toothpick into outer ring of onion all the way into its center to hold rings intact.
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.