Grilled Ratatouille Nicoise

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Servings:
10

A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and yellow bell peppers, and garlic -- are sauteed, and fresh parsley is folded in before serving.

Ingredients

  • 6 medium tomatoes, halved and cored

  • Coarse salt

  • 2 medium eggplants, trimmed and sliced lengthwise into ¼-inch-thick slices

  • 2 tablespoons olive oil, plus more for brushing vegetables

  • Freshly ground black pepper

  • 4 medium zucchini, trimmed and sliced lengthwise into ¼-inch-thick slices

  • 2 small red onions, halved through the root and thinly sliced

  • 1 red bell pepper, ribs and seeds removed, thinly sliced

  • 1 yellow bell pepper, ribs and seeds removed, thinly sliced

  • 2 garlic cloves, minced

  • ¼ cup chopped fresh flat-leaf parsley

  • 3 tablespoons sherry vinegar

Directions

  1. Preheat oven to 350 degrees. Place tomatoes skin side down in a roasting pan, and sprinkle with salt. Roast until tomatoes are very soft and lightly browned, about 1 hour. Remove from oven; set aside.

  2. Meanwhile, preheat a charcoal or gas grill. Brush both sides of eggplant slices with oil; season with salt and pepper. Grill until softened, about 3 minutes per side. Transfer to a large plate. Brush zucchini slices with oil; grill until tender, 2 to 3 minutes per side. Transfer to plate.

  3. In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add onions, peppers, and garlic. Saute, stirring occasionally, until onions are soft and translucent, about 5 minutes.

  4. Remove pan from heat. Stir in reserved tomatoes, eggplant, and zucchini. Season with salt and pepper; fold in parsley. Serve drizzled with vinegar.

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