Grilled Ratatouille (version III)
6 large fresh mushrooms
Slice into large pieces mushrooms, eggplant, onion, zucchinis and red and green bell pepper and arrange on the grill. Brush the vegetables with olive oil and turn them 2 or 3 times while cooking. Cook for 10 minutes or until lightly browned and tender-crisp when pierced with the tip of a sharp knife. Remove vegetables from the grill and let cool. Cut into bite-size pieces.
1 large yellow onion
1 red bell pepper
1 green bell pepper
1/3 cup olive oil
1 large tomato, peeled, seeded and chopped
3 tablespoons white wine vinegar
2 cloves minced garlic
1 teaspoon Kosher salt
1/2 teaspoons white pepper
1/2 teaspoons fresh basil, chopped
additional salt if desired
Meanwhile, in a large serving bowl, mix together the remaining olive oil, tomato, white wine vinegar, garlic, salt, white pepper, and fresh chopped basil. Add vegetables and toss gently to combine. Add additional salt if desired.
Chef's Note: An alternative method is to mix all the ingredients together and then place them in a wok topper or barbecue stir-fry pan and cook over the grill that way. The grill woks or pans are a wonderful way to grill vegetables.
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