Grilled Vegetable Ratatouille
This recipe is adapted from “The Art of Simple Food” by Alice Waters.
Serves two as a main dish or three to four as a side dish.
1-2 summer squash (I used yellow crookneck)
1 red bell pepper
2 tomatoes, cut in half (I used a yellow heirloom)
2 T. olive oil
1 T. red wine vinegar
Salt and pepper to taste
This recipe is adapted from “The Art of Simple Food” by Alice Waters.
Serves two as a main dish or three to four as a side dish.
Cut each of the following into thick slices (1/2 inch):
1 small eggplant1-2 summer squash (I used yellow crookneck)
1 red bell pepper
2 tomatoes, cut in half (I used a yellow heirloom)
Brush vegetable slices with olive oil and season lightly with salt and
pepper. Place vegetables on a removable
grill pan. Put pan over medium hot grill
and cook 3-4 minutes. Turn and continue cooking
another 3-4 minutes. Remove individual
vegetables to a large bowl as they are lightly browned and tender. When cool enough to handle, cut any large
pieces into smaller chunks.
Dressing: Combine in
a small jar with a lid and shake well:
2 cloves garlic, minced2 T. olive oil
1 T. red wine vinegar
Salt and pepper to taste
Toss the vegetables with the dressing and 8-10 basil leaves,
cut into strips. Serve either warm or at
room temperature. Leftovers are good as
a cold salad the next day.
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