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.
- 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
- Prepare outdoor grill for covered, direct grilling on medium.
- Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.
- 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.
- 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.