Here ratatouille, the symphonic vegetable stew of Provence, has been recast for the grill. In a traditional ratatouille, the vegetables are layered in a casserole with herbs and olive oil and simmered until their flavors mingle. Moving everything over a flame causes each vegetable to retain more of its distinctive flavor and texture and transforms the finished dish into a mountainous grilled salad, glistening with olive oil and radiating the aroma of fresh basil.

TIMING
Prep: 10 minutes
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen
– Long-handled spatula.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
Oil for coating grill screen
1 medium eggplant, cut into ¾-inch-thick rounds
1 medium zucchini, cut lengthwise into ¾-inch slices
1 red bell pepper, seeded and cut into strips
1 large onion, peeled and cut into wedges
3 portobello mushrooms (about 6 ounces), trimmed and thickly sliced
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon kosher salt, plus more to taste
¼ teaspoon coarsely ground black pepper, plus more to taste
1 can (about 15 ounces) Italian-style diced tomatoes
¼ cup chopped fresh basil leaves
Shredded or shaved Parmesan cheese.

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Toss the eggplant, zucchini, bell pepper, onion, and mushrooms with 2 tablespoons of the olive oil, the garlic, and the salt and bell pepper in a large bowl. Place on the grill screen and grill until browned and tender, about 5 minutes per side. Watch carefully: Different vegetables cook at different rates. Turn as needed.
2. Cut the vegetables into large bite-size chunks and place in a serving bowl. Toss with the tomatoes, basil, and remaining 2 tablespoons olive oil. Season with more salt and pepper, garnish with Parmesan, and serve.

   

This entry was posted on Monday, May 21st, 2012 at 8:58 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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