Recipes

Grilled Ratatouille

Makes 6 cups

Recipe by Robin Kline, MS, RD

People who won’t look twice at eggplant gobble this up. Summer flavors of grilled vegetables and sweet tomatoes make this irresistible. Serve as a side dish to grilled meat or as a topping for grilled French bread.

Ingredients

1 large Italian eggplant, trimmed, sliced 1/2" thick

2 large bell peppers (at least one red)

1 red onion, sliced ½" thick

1/3 cup extra virgin olive oil, plus additional for brushing eggplant

2 tablespoons fresh oregano

2 tablespoons fresh thyme

2 tablespoons balsamic vinegar

1/3 cup olive oil, crushed

1 clove garlic, crushed

1 1/2 cups halved super-sweet cherry tomatoes

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Instructions

Prepare a medium-hot fire in a grill. Brush the eggplant and peppers lightly with the olive oil. Grill the eggplant, peppers, and onion over direct heat until both are soft and lightly browned, 8 to 10 minutes, turning as needed. Remove the eggplant and onion from the grill and dice.

Toss the eggplant and onion in a large bowl with the diced peppers, oregano, thyme, vinegar, 1/3 cup olive oil, garlic, and tomatoes. Toss gently; season with salt and pepper. Serve slightly warm or at room temperature.

Copyright © 2007 by Robin Kline.

From the book the Oldways Table, published by Ten Speed Press.

Reprinted with permission.