Ratatouille is my most favorite dinner. I always make the recipe from my Moosewood Cookbook, but today I thought I’d try it on the BBQ. It turned out wonderful and I loved the fresh basil in this recipe taken from The New Vegetarian Grill by Andrea Chesman.
1 large onion, quartered
1/2 garlic bulb, separated into cloves and peeled
1/3 cup extra virgin olive oil
1 large eggplant (about 1 1/2 pounds), peeled and sliced 3/8 inch thick
1 green bell pepper, halved
6 medium-size tomatoes, halved
2 medium-size zucchini, sliced 3/8 inch thick
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
1. Prepare a medium-hot fire in the grill.
2. Skewer the onion and garlic. Brush the olive oil on the onion, garlic, eggplant, pepper, tomatoes, and zucchini.
3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the eggplant, onion, and garlic; about 10 minutes for the pepper and tomatoes; and 5 to 8 minutes for the zucchini. Remove the vegetables from the grill as they are done.
4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with the basil, oregano, thyme, bay leaf, and salt and pepper to taste. Simmer for 15 minutes on the grill or on the stove. Taste and adjust the seasonings. Serve hot or at room temperature.