Grilled Ratatouille
The Grill
Gas
- Direct heat, medium-high (400 to 450 degrees)
- Clean, oiled grate
Charcoal
- Direct high-heat -- light ash
- 12-by-12-inch charcoal bed (about 3 dozen coals per side)
- Clean, oiled grate on lowest setting
Wood
- Direct high heat -- light ash
- 12-by-12-inch bed, 3 to 4 inches deep
- Clean, oiled grate set 2 inches above the fire
Grill tools and equipment
- Grill screen
- Long-handled spatula
Ingredients
- Oil for coating grill screen
- 1 medium eggplant, cut into 3/4-inch-thick rounds
- 1 medium zucchini, cut lengthwise into 3/4-inch slices
- 1 red bell pepper, cut into strips
- 1 large onion, peeled and cut into wedges
- 3 portobello mushrooms (about 6 ounces), trimmed and thickly sliced
- 4 tablespoons California Olive Ranch extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon coarsely ground black pepper, plus more to taste
- 1 can (about 15 ounces) Italian-style diced tomatoes
- 1/4 cup chopped fresh basil leaves
- Shredded or shaved Parmesan cheese
Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
Toss the eggplant, zucchini, bell pepper, onion, and mushrooms with 2 tablespoons of the California Olive Ranch extra-virgin olive oil, the garlic, and the salt and the 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.
Cut the vegetables into large bite-size chunks. Toss with the tomatoes, basil, and remaining 2 tablespoons olive oil. Season with more salt and pepper and garnish with Parmesan.
Chef's Note: 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.
Recipe courtesy of Mastering The Grill (Chronicle Books, 2007), by Andrew Schloss and David Joachim. Reprinted with permission from the publisher.
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