Ratatouille on the Grill

By Hklbrries

Ingredients

• Marinade:
• 1/4 cup red-wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tsp Dijon mustard
• 1 tbsp finely minced garlic
• 1 tbsp finely chopped fresh rosemary
• Salt, to taste
• Freshly ground black pepper, to tate
• Veggies:
• 1 Japanese (long and thin) eggplant, halved lengthwise and cut crosswise into 1-inch pieces
• 1 medium-sized zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
• 1 medium-sized yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
• 2 red bell peppers, cored, seeded and cut into 1 1/2-inch pieces
• 4 ripe plum tomatoes, halved crosswise
• 2 small red onions, quartered
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped flat-leaf parsley

Details

Servings 8

Preparation

Step 1

Combine the marinade ingredients in a large bowl.

Add the vegetables to the marinade. Season with salt and pepper. Toss well and let rest for 3 hours at room temperature, tossing occasionally.

Thread each type of vegetable on a separate 12-inch skewer, leaving ½-inch space between the pieces. Reserve the marinade bowl for later.

Grill the skewers over hot coals, 3 inches from the heat source, for 3 5o 5 minutes on all sides, carefully turning. Slide the hot vegetables off the skewers into the bowl in which they marinated and toss with the marinade. Cool slightly. Toss with the parsley.