recipe from Market Manager, Barbara Wilder
Traditional ratatouille is cooked in a Dutch oven until veggies are soft and mushed together. The flavor is awesome but the distinctness of the individual veggies gets a little lost. This version takes advantage of summer’s bounty and retains the integrity of the individual ingredients. It makes a great side or veggie main. Make extra because leftovers are awesome too.
Ingredients:
- 1-2 cloves fresh garlic
- 2-4 tablespoons extra virgin olive oil
- 2 12’ zucchinis
- 2 smallish eggplants
- 2 red peppers
- 1 medium onion
- 2-3 large summer/heirloom tomatoes
- ½ to ¾ cup pesto (store-bought, from Farm to Product, or home made)
Directions:
- Mince garlic and add to EVOO – let infuse for 30 min or so.
- Prepare gas grill or charcoal grill and use wood chunks to add some smoke flavor.
- Cut zucchini, onion, red pepper and eggplant in ¾” bitesize chunks and add to large bowl. Cut up eggplant last to avoid browning. Drizzle right away with garlic oil mix and stir to coat veggies and season with salt and pepper.
- Cut up tomatoes into ¾” chunks (I peel most summer tomatoes but peeling tomatoes seems to be a personal preference)
- Grill veggies on a grilling tray (Weber makes a nice one that is not expensive) with lid down turning every 4-5 minutes to avoid too much char – adjusting heat as needed. Remove from grill to same large bowl when veggies are just soft.
- Add tomatoes and ½ cup pesto and stir. Add additional pesto and adjust salt/pepper to taste.
Check out these additional Ratatouille recipes from our recipe archives.
