Grilled Ratatouille

The end of summer is full-blown vegetable season, lots of my friends have been sharing their garden bounty with us.  So naturally I want to make Ratatouille.  Here is a twist on that recipe.  By grilling all the vegetables and mixing at the last minute with flavored oil this lends itself to making this anywhere.  Even on a camping trip you would be able to pull this one off.  Be sure you either use metal skewers or soak your wooden ones in water for ½ an hour to prevent them burning up on the grill.  Also, cook each vegetable separately since they all have different cooking times.  As pretty as it looks with mixed veggies on the skewers it is better to cook them separately.  This can be a side dish or just load your plate and make it an entree.  Either way this is a wonderful way to enjoy all the summer vegetables.

 

Grilled Ratatouille

 

  • 1 large globe eggplant – cut into cubes
  • 2 squash – cut into cubes or, if small, in rounds
  • 2 cups cherry tomatoes
  • 1 sweet yellow onion – cut into wedges (they fit and cook easier on the skewer this way)
  • ½ cup Basil Pesto – (I use Elki Brand)
  • 1/8 cup Jacksonville Mercantile Tuscan Dipping oil
  • ¼ cup Italian dried olives or kalamata olives (optional) – remove pits
  • 1 Tablespoon Italian capers in salt – rinsed well
  • Salt & Pepper to taste

Grill all the vegetables until well cooked.  Using tongs, pull the vegetables off the skewers into a large bowl.  Add the pesto and the dipping oil, olives and capers.  Add salt and pepper to your taste. Mix well.  Serve hot or room temperature.

Easy huh?
Happy Cooking!

Chef Constance

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