Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Grilled Ratatouille

Published in goodhousekeeping.com on July, 2008

Traditional Provençal ratatouille is a mélange of best-of-summer vegetables slowly simmered in olive oil. Our version is quicker and packs less of a caloric punch, since the veggies are lightly brushed with a vinaigrette mixture, not braised in oil. Chop leftover ratatouille and toss with your favorite short pasta, or layer into a roll, top with some fresh mozzarella, and toast in a panini press or skillet.

Ingredients

  • 3 tbsp. red wine vinegar
  • 1 clove garlic
  • ¾ tsp. salt
  • ¼ tsp. coarsely ground black pepper
  • ¼ c. olive oil
  • 2 lb. plum tomatoes
  • 2 medium red peppers
  • 2 medium zucchini
  • 1 large eggplant
  • 1 large onion
  • ½ c. fresh basil leaves
  • 2 oz. ricotta salata or Parmesan cheese

Directions

  1. Prepare outdoor grill for covered, direct grilling on medium.
  2. Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.
  3. On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.
  4. To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.

 

http://www.goodhousekeeping.com/food-recipes/a7602/ratatouille-grill/