Grilled Vegetable Ratatouille
Depending on the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.
1 red onion
2 pounds eggplant
1 1/2 pounds zucchini or summer squash
2 bell peppers
1 pound tomatoes
Extra-virgin olive oil
Salt and pepper
3 tablespoons sherry vinegar
1/4 cup chopped fresh basil
1 tablespoon minced fresh thyme
1 garlic clove, peeled and grated to fine paste on rasp-style grater
1. Prepare vegetables according to instructions below.
2. Brush both sides of vegetables with oil and season with salt and pepper.
3. Whisk 1/4 cup oil, vinegar, basil, thyme, and garlic together in large bowl.
4. Grill vegetables over medium-hot fire, turning once, until tender and streaked with grill marks, 10 to 12 minutes for onion, 8 to 10 minutes for eggplant and squash, 7 to 9 minutes for peppers, and 4 to 5 minutes for tomatoes.
5. Remove vegetables from grill as they are done and cool slightly.
6. When cool enough to handle, chop vegetables into 1/2-inch pieces and add to oil mixture; toss to coat. Season with salt and pepper to taste, and serve warm or at room temperature.
Eggplant
Prep: Slice crosswise into ¾-inch rounds.
Cook Time: 8 to 10 minutes, turning once
Test Kitchen Tip: There’s no need to salt eggplant destined for the grill. The intense heat will vaporize excess moisture.
Onions
Prep: Cut into ½-inch-thick slices ¬parallel to equator; skewer parallel to work surface.
Cook Time: 10 to 12 minutes, turning once
Test Kitchen Tip: It’s awkward to flip a skewer by the rounded “handle.” Instead, grasp a centrally located onion slice with tongs and turn.
Peppers
Prep: Halve lengthwise; remove core, seeds, and ribs. Cut each half in thirds lengthwise.
Cook Time: 7 to 9 minutes, turning once
Test Kitchen Tip: To grill-roast peppers, cook them whole until charred, transfer them to a bowl, and cover them with plastic wrap to loosen their skins. Then remove their skins, core, and seeds.
Tomatoes
Prep: For round and plum, halve cored tomato along equator. Squeeze gently and shake out seeds. For cherry, thread onto skewers through stem end of fruit.
Cook Time: For round and plum, 4 to 5 minutes, turning once; for cherry, 3 minutes, turning twice
Test Kitchen Tip: Start round and plum tomatoes skin side up to maximize charring.
Zucchini/Summer Squash
Prep: Slice lengthwise into ½-inch-thick planks.
Cook Time: 8 to 10 minutes, turning once
Test Kitchen Tip: Cutting the squash into planks keeps it from falling through the grates and ¬maximizes moisture evaporation.
None Available.