This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Directions for: Food Network Kitchen's Grilled Ratatouille
Ingredients
3 large beefsteak tomatoes, halved crosswise
2 medium zucchini
1 large eggplant
1 small red onion, halved lengthwise (through the root end)
cup extra-virgin olive oil
cup fresh basil leaves, roughly torn
cup fresh flat-leaf parsley leaves, chopped
2 Tbsp fresh thyme leaves, finely chopped
1 clove garlic, finely chopped
Kosher salt
Directions
1. Prepare a grill for medium heat.
2. Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
3. When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
Source and Credits
Courtesy of Food Network Kitchen
See more: Gluten-Free, Grill, Holiday Sides, Main, Summer, Tomatoes, Vegan, Vegetables
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