okay, perfect #21: grilled ratatouille

This is a similar, but different recipe from my upcoming cookbook. It’s one of my favorite ways to make a ratatouille, as it’s simple and speedy. The version in my cookbook? Even speedier and easier. But this one? It’s a stunner in it’s own right. And was my go to. Until…My new approach. Which you’ll have to buy my book when it comes out to get it! :)

So I wanted to share it with you, since it’s been changed a bit.

(This recipe is available to anyone: Paid or Free.)

Fun news? This blog will have a new name super soon. I realllllly want to tell you, but I am going to keep it a secret for now. Because…It’s also the name of my impending cookbook! So we’ll all have to wait for a minute.

Grilled Ratatouille 

Serves 10 to 12 as a side dish

Ingredients:  

2 pounds zucchini, yellow or green, about 2-4 smaller zucchini 

1 ½ pounds eggplant 

3 large bell peppers, mixed colors

2 pounds tomatoes

1 teaspoon apple cider vinegar

1 teaspoon herbes de provence 

1 teaspoon salt

Parmesan

Approach: 

Preheat grill to 500°F.  

Slice off the stems and bottoms of each zucchini and eggplant.  Quarter and seed the bell peppers.  Place in a large mixing bowl, and toss all the vegetables in ¼ cup olive oil.  Sprinkle over 1 teaspoon salt, and toss again. 

Whisk together the tomato paste, crushed tomatoes, honey, vinegar, herbs, and salt.  Set aside.  (In lieu of the sauce, you could just grill some tomatoes. Hint hint, nudge nudge and use them as the sauce)

Add the vegetables to the grill and allow them to char and get grill marks.  About 3-5 minutes.  

After the veggies have charred on one side, flip them over.  Using a wooden spoon (they don’t conduct heat which means you can work longer!), spoon about 1 teaspoon of sauce over each veggie.  Coating the already charred side well with the mixture. 

Close the grill and let grill for another 3-5 minutes.

Remove from the grill once cooked through. 

Using a microplane, heartily shower the grilled veggies with parmesan.  And a hearty pinch of flaky salt.  

Also, without you, this space doesn’t exist. Thank you for being here. :) If you want to tell your friends, I would be so grateful. <3