Recipe: Smokey Ratatouille (using grilled vegetables)

SMOKEY RATATOUILLE

"In the classic French preparation for ratatouille, summer vegetables are cooked separately so that each retains its optimal flavor and texture. This preparation uses the grill for a similar approach. Onions and eggplant are roasted directly on glowing embers so their flesh takes on a melting texture and smoky flavor. The bell peppers, squash, and tomatoes are charred on the hot grates so they retain a vibrant color and flavor."



"The smoky flavors of the ratatouille deepen overnight; serve leftovers topped with a poached or crispy egg, crumbled goat cheese, or grilled bread, or use it as a pizza topping.

1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
1 red bell pepper, halved, cored, and seeded
1 yellow or orange bell pepper, halved, cored, and seeded
2 yellow squash (such as crookneck, pattypan, or zephyr), halved lengthwise
2 zucchini, halved lengthwise
4 Roma tomatoes, cored and halved lengthwise
Kosher salt and freshly ground black pepper
2 eggplants
2 small onions, unpeeled
2 large cloves garlic, minced
Handful of fresh basil leaves
2 tablespoons freshly chopped marjoram or oregano
1 tablespoon red wine vinegar, plus more as desired

Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

In a large bowl, combine the olive oil, bell peppers, yellow squash, zucchini, and tomatoes. Season generously with salt and pepper and toss to combine. Grill these vegetables over direct heat until charred on both sides, 6 to 10 minutes total.

Remove the grill grate; the coals should be covered with ash and glowing orangish red with no black remaining. Place the eggplants and onions directly on the coals and cook, using tongs to turn them occasionally, until skins are blackened and tender (and the eggplants have collapsed), 10 to 15 minutes for the eggplants, 20 to 25 for the onions.

Let the eggplants and onions cool slightly on a rimmed baking sheet. Cut the eggplant open lengthwise and use a spoon to scrape out the tender insides; discard the charred skin and stem. Place the eggplant flesh in a colander and let excess moisture drain for 15 to 30 minutes (as time allows).

Peel the onions, then chop the onions and eggplants and place them in a large bowl with the garlic. Dice the bell peppers, yellow squash, zucchini, and tomatoes and add to the bowl. Tear the basil leaves and add with the marjoram, vinegar, and a generous drizzle of olive oil. Season with salt and pepper and toss to combine. Taste and adjust seasonings and vinegar as desired.

Serve warm or at room temperature.

Makes 4 to 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Food52 Any Night Grilling: 60 ways to fire up dinner (and more) by Paula Disbrowe