Creole Grilled Mirliton Ratatouille
2 pounds mirlitons (chayote squash)
Cut the mirlitons in half and scoop out the seed, then slice into 1/2-inch slices. Peel the eggplant and slice into 1/2-inch slices. Slice the onions crossways 1/4-inch thick, then cut each slice in half to end up with semicircular pieces of onion. Core and seed the peppers and chop into 1/2-inch dice. Chop the garlic. Prepare the tomato concassé.
1 pound eggplant
1 pound onions
4 green bell peppers
2 pounds tomatoes, concassé
10 cloves garlic
6 ounces olive oil
2/3 cup chopped parsley
2 bay leaves
2 tablespoons creole seasoning, or to taste
1 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper, to taste
Brush the mirliton and eggplant slices with olive oil and grill (or bake) until about half-cooked. Sauté the onions and peppers in the remaining olive oil until half-cooked. Add the garlic, and sauté for one additional minute.
Cut the grilled mirliton and eggplant slices into large dice. Combine all the vegetables and seasonings into a brazier or heavy saucepan. Cover and cook in a 350F oven for about 30 minutes, or until the vegetables are tender and the flavors are well-blended. If the vegetables are too juicy, cook uncovered on the stove top for a few minutes to reduce, stirring frequently to avoid scorching.
Adjust seasonings. Serve hot or cold.
About 20 four-ounce portions.
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