I wanted to share a recipe I prepared yesterday for a summer picnic dinner party, as a few people asked me how you make "grilled" ratatouille. It's really tasty and has earned its place our favorite summer company dish. Don't be too worried about over-grilling. Deeply browned veggies make for a very rich, smoky flavor. This pairs well with a hearty red country French wine like Clos La Coutale Cahors. Bon Appetit!
Grilled Ratatouille Salad
Adapted from Vegetarian Celebrations by Nava Atlas
(6 to 8 servings)
1 medium eggplant (about 1 pound)
2 medium onions
1 medium or 2 small zucchini (1/2 pound total)
1 large red pepper
Olive Oil-Lemon Marinade (see below)
1 large ripe tomato, diced
1/4 cup chopped black olives
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh parsley
About 2 Tablespoons olive oil
1 Tablespoon wine vinegar
Salt and freshly ground pepper to taste
1/4 lb. crumbly goat cheese such as Bucheron
Cut the eggplant into 1/2-inch slices. Salt the slices and place in a colander for 30 minutes, then rinse and drain. Peel the onions and cut in half; pierce with a skewer or toothpicks if they’re falling apart. Steam or microwave until just tender. Cut the zucchini in half lengthwise.
Prepare grill. Brush the vegetables lightly with Olive Oil-Lemon Marinade. Grill the eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill the onions and zucchini on both sides until marked with brown and tender, about 10 to 15 minutes total. Place the bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Remove and place in a paper bag to steam.
When all the vegetables are cool enough to handle, chop into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, then remove the core and seeds. Cut into small squares. Stir in the tomato, olives, and herbs. Add just enough olive oil to make the salad glisten. Add the vinegar and toss well. Season to taste with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature.
Olive Oil-Lemon Marinade
1/3 cup of olive oil
Juice of 1/2 lemon
1 teaspoon dried lemon thyme or regular thyme or better still some chopped fresh
Freshly ground pepper to taste
Combine the ingredients in a small container. When brushing on the vegetables, swirl the mixture around with the brush often to keep the oil and lemon combined.
8 comments:
Yum. Thanks for posting. :-)
oh how great! i lo´ve love love ratatouille but neve rhad the salad version but it looks so good that i simply have to try that too..:-)
thank you for sharing
I make stove-top ratatouille all the time, but this does have a special kick. We use natural wood charcoal for environmental reasons (we don't barbecue often for environmental reasons, too) and it gives the vegetables a wonderful timelessly smoky flavor. Hey, is it chutney-making time, yet, Danielle? And I'm saving a plate with some wine for you, Neve.
Yes, GM, I adore the smell of natural charcoal. It has an ancient, timeless fragrance, not so chemical like the briquets. I think this recipe would definitely work for you--and your hair!
Note on the bell pepper - this should really be charred, blackened skin all around, or you won't be able to peel the skin off (sorry about that last one Donna). Don't worry about the appearance of the outside, since you take this away.
Oh, and while you have the grill out, don't forget the 'smores.
Herr Dr Griller
Yes, dear, we're learning together, but I think we've mastered this to the point it will be our summer company dinner. S'mores are essential, especially with those gourmet vanilla marshmallows!
Yes, dear, we're learning together, but I think we've mastered this to the point it will be our summer company dinner. S'mores are essential, especially with those gourmet vanilla marshmallows!
Yes, dear, we're learning together, but I think we've mastered this to the point it will be our summer company dinner. S'mores are essential, especially with those gourmet vanilla marshmallows!
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