Grilled Eggplant Ratatouille

Votes: 4

Time: 33 min.
Complexity: average
Servings: 4-6

Ratatouille is a traditional French vegetable dish made with eggplant, zucchini, and peppers. The first recipe for ratatouille appears in an 18th-century cookbook. It was originally a summertime dish for poor peasants. The original recipe included zucchini, tomatoes, peppers, onions, and garlic. In the current version, the vegetables for ratatouille are grilled rather than stewed, which adds a new flavor to the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 zucchinis, cut into 4 pieces lengthwise
2 yellow zucchini, cut into 4 pieces lengthwise
2 eggplants, cut in half lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, cut into 4 pieces
550 ml cherry tomatoes
1/2 tbsp. olive oil, plus 2 tbsp. l.
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, yellow zucchini, eggplants, sweet pepper, red onion, cherry tomatoes, garlic, oregano, parsley

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Place the chopped vegetables and tomatoes in a large shallow baking dish, add 1/2 cup olive oil, and toss well. Season with salt and pepper to taste. Transfer the vegetables to the grill and cook for 5-6 minutes, turning once halfway through. Remove the tomatoes, cover the grill, and cook the remaining vegetables for another 2 minutes, or until almost tender. Transfer the vegetables to a cutting board and roughly chop (leave the tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add 2 tablespoons olive oil, garlic, oregano, and parsley, and season with salt and pepper to taste. Serve the ratatouille at room temperature.

Categories:

recipe / Grill, barbecue / Grilled vegetables and fruits / European cuisine / French cuisine / Bobby Flay

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