Ratatouille; ra·ta·touille “a vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil and sometimes served cold.”
OK, maybe not traditional ratatouille, but close. I didn’t have any peppers and I added some corn. Like always I use what I have and you should too. I also didn’t want to heat up the kitchen so I used the grill. This whole meal took less than a half hour to make start to finish (longer if you are taking pictures) 😊
This is a photo recipe.
Gather the vegetables you are using and prepare them to be grilled. I cut most of my vegetables in half length wise. Everything else I sliced about 1 inch thick. Throw everything but the tomatoes (and corn, if using) into a bowl and season with oil and salt and pepper.
The tomatoes will cook really fast and you want all the juice from the tomatoes, so season them separately.
I had 3 eggplant, 3 tomatoes, 3 little onions and two ears of corn. This was plenty for 4 servings.
Put everything on a medium hot grill and don’t walk away. Everything will cook fast. I only grill the tomatoes on the skin side, again to preserve the juices.
The vegetables will cook at different rates. Remove the cooked ones onto a cutting board to cool as they get done. Put the tomatoes into a bowl, you can reuse the same bowl you used to season the vegetables with. When they are cool enough, squeeze the tomatoes and break them up with your hands. I pulled out most of the skin, what you do with your tomato skin is up to you. Chop up the vegetables into bite size pieces and add them to the bowl.
I cut up my corn into little ‘cobbettes’ because I think they are fun to eat like that. You might not have or want corn, or you might want to cut it off the cob. Again, totally up to you. Regardless. Season the grilled ratatouille with a nice vinegar and olive oil and salt and pepper and mix everything up really well and taste and adjust to your liking.
I made some fresh corn polenta and we had a delicious Farm Fresh meal.
Have a great week.