Grilled Ratatouille

Grilled Ratatouille
Grilled Ratatouille

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup finely chopped flat-leaf parsley leaves

  • 1

    Tbsp finely chopped fresh oregano leaves

  • 2

    cloves garlic, finely chopped

  • Salt and freshly ground pepper

  • 1/2

    cup plus 2 Tbsp olive oil

  • 1

    pint cherry tomatoes

  • 2

    red or Simis Ranch sweet white onions, quartered

  • 2

    Seismic Gardens bell peppers, stemmed, seeded and quartered

  • 1

    Seismic Gardens eggplant, halved lengthwise

  • 2

    yellow squash, cut into quarters lengthwise

  • 2

    Simis Ranch zucchini, cut into quarters lengthwise

Directions

Preheat grill to medium-high. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 Tbsp of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

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