GRILLED RATATOUILLE
GRILLED RATATOUILLE
Courtesy of Chef Tyler Florence
Rated 5.0 stars by 1 users
Servings
4
Real talk Traditional ratatouille is one of the most annoying dishes to make. The chopped vegetables are sautéed individually and later layered in so that everything cooks evenly, and the finished product is . . . good, but not earth-shattering. This grilled side, however, is anything but traditional. Break out the grill basket and fill it with different cuts-halved baby eggplant, thick-sliced zucchini and summer squash, whole tomatoes and onions- that can be prepped in minutes and will slowly cook over the grill without falling apart. You'll never go back.
Ingredients
- 5 medium tomatoes, left whole
- 1/2 yellow onion, cut into rings
- 1 zucchini, cut into 1/2-inch (1.3 cm) slices
- 1 Japanese eggplant, halved lengthwise
- 1/3 cup (75 ml) extra-virgin olive oil Kosher salt and freshly ground black pepper
- 3/4 cup (180 ml) pesto, for serving Fresh basil, for garnish
-
OvenBond Medium Sheet Pan
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Directions
SET UP THE GRILL
- Preheat a charcoal or gas grill to medium-high heat with a target temperature of 400°F (205°C).
- Toss all the vegetables into a bowl with the olive oil and season to taste with salt and pepper. Mix until everything is nicely coated. Arrange the vegetables into the grill basket so they are spread out and there is some room for everything to cook evenly.
- Place the basket over the grill, close the lid, and cook for about 10 minutes. Stir or flip the basket over and repeat until everything is nicely browned, slightly charred, soft, and the tomatoes have just burst open, another 10 minutes.
- Serve the ratatouille on a platter, or straight from the basket for a rustic feel, topped with dollops of the pesto and garnished with fresh basil.
