While last week's recipe was one I've used many, many times, today's is brand new for me. This dish is not only easy and delicious, it can be served as a main entree if you're looking to veggie up your diet.
Adapting a recipe from MORE (can you tell I love that magazine?), here is a version of ratatouille, prepared on the grill. Yep, you read that right.
Grilled Veggie Ratatouille
1 red bell pepper
1 green pepper
2 medium to large yellow onions, cut into thick slices
2 zucchini, cut in half lengthwise
2 yellow squash, cut in half lengthwise
5 plum tomatoes
handful of fresh basil leaves
extra-virgin olive oil
First off - I felt like Krista's Diva when I made this. The original recipe called for fresh thyme leaves. My grocery store was out, so I planned to use a little dried thyme at home. Guess what? I had run out!! (The Diva Runs out of Thyme). So I did without. You may want to add it back in...
I was cooking on a gas grill, so adjusting the heat was easy. Here goes:
I oiled the grates with a paper towel soaked in vegetable oil and that paid huge dividends. Don't miss this step. Nothing stuck!
Once your grill is heated, place the whole peppers on the grates and roast them, turning often, until they're charred all the way around. Put them aside to cool.
Brush your other vegetables with olive oil, sprinkle them with salt and pepper, and grill them all -- until the onions are translucent and the zucchini and squash are slightly charred. Grill tomatoes until soft and bursting.
When the grilling is finished, cut all the veggies into half-inch pieces and toss with basil leaves. The original recipe suggested adding balsamic vinegar and we might try that next time, but we wanted to taste them plain this time. And they were wonderful. Grilling just adds such a wonderful flavor to vegetables. Plus it makes clean up a breeze. This version of ratatouille is one we'll come back to over and over again.