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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. —Jillian Bernardini
- 1 large eggplant, cut into 1/2 inch rounds
- 2 large summer squashes, halved
- 2 red bell peppers, seeded and quartered
- 1 red onion, cut into 1/2 inch rounds widthwise
- 1/4 cup olive oil, plus additional for grilling the vegetables
- Salt and pepper, to taste
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 10 large cherry tomatoes
- 1 cup vegetable stock
- 3 tablespoons fresh basil leaves, coarsely chopped
- 3 tablespoons fresh parsley leaves, coarsely chopped
- Light a charcoal grill or turn a gas grill to medium-high heat.
- Brush the eggplant, squash, bell peppers, and onion with olive oil, and season with salt and pepper.
- 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.
- In a large skillet over medium heat, add the olive oil, garlic, and tomato paste, and cook for about 2 minutes.
- 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.
- Place the grilled vegetables on a cutting board, and cut into 3/4 inch pieces.
- 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.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish