Name: Grilled Vegetable Ratatouille
Total time: PLACEHOLDER
Cuisine: FrenchEurope
Ingredients: 1 red onion , cut into ½-inch-thick slices parallel to equator; 2 pounds eggplant , sliced crosswise into ¾-inch-thick rounds; 1 1/2 pounds zucchini or summer squash, sliced lengthwise into ½‑inch‑thick planks; 2 bell peppers halved lengthwise; core, seeds and ribs removed; each half cut in thirds lengthwise.; 1 pound tomatoes , cored and halved along equator; Extra-virgin olive oil; Salt and pepper; 3 tablespoons sherry vinegar; 1/4 cup chopped fresh basil; 1 tablespoon minced fresh thyme; 1 garlic clove , peeled and grated to fine paste on rasp-style grater

Why This Recipe Works

A well-made ratatouille embodies the essence of flavors from the south of France, including firm eggplant, zucchini, caramelized onions, heady garlic, and garden-fresh herbs. Bringing the mixture together are the ripest of tomatoes. Yet too often the ingredients in this stew end up indistinguishable from each other in terms of taste, color, and texture. Each of the vegetables has its own set of cooking problems and if they are not handled properly, the resulting dish is a mess. We wanted to address these issues and also translate this classic dish to the grill, since it’s prime grilling time when all of these vegetables are in season and a smoky char makes the flavors of the ratatouille even better. The heat of the grill fire also helps all the moisture evaporate from the vegetables faster than it would in an oven. Carefully monitoring the grill time for each separate vegetable was the only major requirement for perfect grilled ratatouille.

Before You Begin

Depending on the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.

Instructions

Brush both sides of vegetables with oil and season with salt and pepper. Whisk 1/4 cup oil, vinegar, basil, thyme, and garlic together in large bowl.

Grill vegetables over medium-hot fire, turning once, until tender and streaked with grill marks, 10 to 12 minutes for onion, 8 to 10 minutes for eggplant and squash, 7 to 9 minutes for peppers, and 4 to 5 minutes for tomatoes. Remove vegetables from grill as they are done and cool slightly.

When cool enough to handle, chop vegetables into 1/2-inch pieces and add to oil mixture; toss to coat. Season with salt and pepper to taste, and serve warm or at room temperature.