Grill-Roasted Ratatouille

2 zucchini, about 8-10 inches long
3 medium yellow squash
3 portabello mushrooms
3 medium japanese eggplant
1 red onion, peeled
1 white onion, peeled
2 red bell peppers
1 orange or yellow bell pepper
6 plum tomatoes
3/4 cup safflower oil
kosher salt
fresh-ground black pepper
1/2 cup fresh basil, chopped fine
1/4 cup italian parsley, chopped fine
1 tablespoon fresh oregano leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1/2 teaspoon fresh sage leaves, chopped fine
5 cloves garlic, minced
3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil

Slice the squash and eggplant on an angle to produce 1-inch thick slices. Likewise, cut the mushrooms and onion into 1-inch thick slices. Cut the bell peppers in half and remove seeds and stems. Cut the tomatoes in half.

In a large mixing bowl, toss all vegetables in the safflower oil, season with salt and pepper, and toss again.

Grill the vegetables until they are lightly browned and soft. Each vegetable will take a different amount of grilling time, so keep an eye on the grill. As the vegetables get done, place them in a large mixing bowl and allow to cool. Cut the vegetables into 1-inch chunks and return to mixing bowl. Add herbs and garlic, toss; add vinegar and oil, toss again.

Adjust seasonings. Great warm or cold.

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