This delicious dish has a rich flavor and, since grilling brings out the best flavor from vegetables, making ratatouille with grilled fresh vegetables results in an incredible tasting dish.
Ratatouille can be served as a side dish or an entree with pasta, bread, or rice.
Tomatoes, onions, zucchini, bell peppers, carrot, eggplant, and garlic are popular ingredients.
In addition, bay leaf, thyme, basil, marjoram, or parsley can be used to add flavor.
Methods of Making Ratatouille You can make ratatouille in the oven, on the stove or by making a grilled vegetables recipe and then blending the flavors in a pot on the stove.
The grilling makes the vegetables juicy and gives them a subtle smoky flavor.
If ratatouille is used to fill an omelet or savory crepes, the pieces are cut quite small.
Excess liquid is also removed by straining the ratatouille through a colander.
There is some debate about the traditional way to make a ratatouille but the important thing is that this traditional French recipe is a combination of fresh vegetables and aromatic herbs.
This dish is suitable for vegetarians and vegans, or you can serve it as a side dish.
Recipe for Ratatouille with Grilled Fresh Vegetables Serve this grilled vegetables ratatouille with rice or as an accompaniment for your favorite meat, poultry, or fish dish.
This recipe makes enough grilled vegetables ratatouille for six people.
What you will need:
- 3 tablespoons olive oil
- 1 quartered onion
- 1 zucchini, halved lengthwise
- 2 minced cloves garlic
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1 summer squash, halved lengthwise
- 1 eggplant, in 1/2 inch discs
- 1 can stewed tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Leave them to sit for half an hour.
Add two tablespoons of the olive oil to a big, sealable plastic bag, and then add the squash, zucchini, and eggplant.
Toss well, until the pieces are coated in the oil, then take out the vegetables and put the onion in the bag.
Toss it to coat it.
Preheat the grill to moderately hot and grill the onion, squash, zucchini, and eggplant.
You might want to grill the onion on a skewer, to make it easier to handle.
The onion will need about ten minutes and you will need to turn it a few times.
The other vegetables need about five minutes per side.
Take the vegetables off the grill when they are tender and let them cool.
Cut the eggplant into cubes and the onions, squash and zucchini into thin slices.
Heat the garlic in the remaining oil in a big pot and add all the other ingredients, except the fresh basil.
Heat over a low heat for half an hour, then stir in the fresh basil.