Author Notes
Use the grill to add a summery twist and a smoky charred flavor to this ratatouille, or vegetable stew. Taking local cherry tomatoes and reducing them down into a thick, syrupy sauce coats the vegetables, but maintains their crisp grill marks. —Jill Eats
Ingredients
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1
large eggplant, cut into 1/2 inch rounds
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2
large summer squashes, halved
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2
red bell peppers, seeded and quartered
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1
red onion, cut into 1/2 inch rounds widthwise
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1/4 cup
olive oil, plus additional for grilling the vegetables
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Salt and pepper, to taste
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3
garlic cloves, finely chopped
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1 tablespoon
tomato paste
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10
large cherry tomatoes
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1 cup
vegetable stock
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3 tablespoons
fresh basil leaves, coarsely chopped
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3 tablespoons
fresh parsley leaves, coarsely chopped
Directions
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Light a charcoal grill or turn a gas grill to medium-high heat.
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Brush the eggplant, squash, bell peppers, and onion with olive oil, and season with salt and pepper.
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Set the vegetables on the grill, with eggplant and squash over more direct heat, and cook for 4 minutes. When dark grill marks form, use a pair of tongs to turn the vegetables and grill on the other side, cooking for an additional 4 minutes. Place the vegetables on a plate, cover with foil, and set aside.
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In a large skillet over medium heat, add the olive oil, garlic, and tomato paste, and cook for about 2 minutes.
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Add the cherry tomatoes, and cook for 5 minutes. Pour in the vegetable stock, and bring to a simmer, stirring often, for 15 minutes. As the sauce thickens and reduces, use a wooden spoon to gently press on the tomatoes, so their juices evaporate into the pan.
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Place the grilled vegetables on a cutting board, and cut into 3/4 inch pieces.
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Transfer to a large bowl, and pour the tomato mixture over the grilled vegetables. Sprinkle with basil and parsley, gently stir to combine, and season with more salt and pepper, if you like.
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