Grilled Asian Ratatouille Recipes

GRILLED RATATOUILLE

Steps:

• Prepare a grill for medium heat.
• Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
• When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

GRILLED RATATOUILLE RECIPE

Steps:

• In a small bowl whisk together 2 tablespoons oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste; set aside.
• Place tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a large rimmed baking sheet. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers. Transfer vegetables to cutting board and cut into large dice.
• Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.

GRILLED RATATOUILLE PASTA

Steps:

• In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
• Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

GRILLED RATATOUILLE

Steps:

• At least an hour before cooking, light the charcoal fire.
• Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
• Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
• Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
• Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
• Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
• Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
• Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
• Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.

GRILLED ASIAN RATATOUILLE

Steps:

• Preheat a grill. Remove stems from the eggplant, and slice on a sharp slant to make fairly large, 1/2-inch-thick slices. Core, seed and quarter the pepper. Remove stems from the zucchini, and cut them lengthwise into 4 slices. Grill the vegetables until they are browned, then dice into 1/2-inch cubes.
• Heat the peanut or grapeseed oil in a large skillet. Add the onion, ginger and garlic, and cook over medium-low heat until they are tender. Add the diced grilled vegetables and the tomato, and cook, stirring gently with a wooden spoon, about 5 minutes. Add the oyster sauce, rice vinegar and sesame oil. Cook, stirring, a few minutes longer. Season to taste with salt and pepper. Fold in the scallions.
• Sprinkle with cilantro and serve hot or at room temperature, as a first course or side dish.

GRILLED RATATOUILLE

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

VIETNAMESE RATATOUILLE

Steps:

• Heat oil and garlic in a medium, nonstick pan over medium heat. Cook until garlic browns, 1 to 2 minutes. Stir in tomato, cucumber, and onion powder. Cook until tomato releases its juices, about 2 minutes, and add water spinach.
• Cook and stir until most of the spinach has wilted, about 2 minutes. Stir in soy sauce. Continue to mix and stir until all vegetables are cooked, 1 to 2 minutes more. Transfer to a plate and garnish with black pepper.

GRILLED RATATOUILLE SALAD WITH FETA CHEESE

Steps:

• Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
• Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

RATATOUILLE ON GRILLED BREAD

Steps:

• Heat broiler or grill. Brush bread slices with olive oil. Broil or grill until crisp and golden brown on both sides, about 3 minutes.
• Divide ratatouille over bread; top with basil. Serve immediately.