Grilled Ratatouille Nicoise Recipes

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

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.

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 NICOISE

Steps:

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

RATATOUILLE NICOISE

Steps:

• Heat oil in a large skillet, add the garlic and onion and saute until the onion is transparent. Meanwhile, slice the squash and peel and cube eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about one hour. Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add the capers during the last fifteen minutes of cooking. Serve hot or cold.;

GRILLED RATATOUILLE

Steps:

• Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
• Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
• Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
• Cut onions into slices 1/2 inch thick; coat with oil mixture.
• Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
• Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
• When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
• Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
• When ready to serve, adjust seasonings. Additional olive oil may be necessary.

LA RATATOUILLE NICOISE

Steps:

• Heat 4 tablespoons oil in a large nonstick skillet. Add the eggplant, and cook over high heat, stirring with a wooden spoon, about 5 minutes, until the eggplant is very lightly browned and tender and has started to release some of the oil it absorbed back into the pan. Remove the eggplant, season with salt and pepper and set aside.
• Add the zucchini, reduce heat to medium, and cook, stirring with a wooden spoon, until it is moist and fairly tender, 5 to 7 minutes. Remove the zucchini, season with salt and pepper and set aside.
• Add the peppers and 1/2 tablespoon of olive oil, and cook, stirring with a wooden spoon, until the peppers have begun to soften. Add the onion, and continue cooking until the onion is tender and golden. Stir in the garlic and tomatoes, and cook about 2 minutes longer. Add the bay leaves, thyme and basil.
• Add the eggplant and zucchini to the pan, and cook all the ingredients together, stirring gently, about 5 minutes. Season with additional salt and pepper if needed. Remove from heat, and fold in the remaining olive oil. Serve warm or at room temperature.

RATATOUILLE NICOISE

Steps:

• Heat the oil in a large skillet.
• Add garlic and onion, and sauté until the onion is transparent.
• Meanwhile, chop the zucchini, and peel and cube the eggplant, keeping the pieces of uniform size.
• Put 3 tablespoons of flour in a plastic storage bag and toss the squash and eggplant to coat.
• Add the squash, eggplant and green pepper to the skillet, cover and cook slowly about one hour.
• Add capers during last fifteen minutes of cooking.
• Add the tomatoes and simmer, uncovered, until the mixture is thickened.
• Season with salt and pepper.
• Serve hot or cold. We enjoy it as a hot vegetable side dish.

RATATOUILLE A LA NICOISE

Steps:

• Cut eggplant crosswise into slices 1/2-inch thick, then cut each slice into strips about 1 inch wide and 2 to 3 inches long.
• Quarter zucchini lengthwise then half crosswise into 2 to 3 inch lengths.
• Place eggplant and zucchini in medium bowl, sprinkle with salt and toss lightly; allow to stand 30 minutes.
• Drain off all liquid, rinse vegetables, and dry thoroughly with paper towels.
• Toss gently in flour.
• Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until very hot.
• Add half the eggplant and zucchini and sauté until golden; transfer to bowl.
• Add 3 more tablespoons of oil and sauté remaining eggplant and zucchini; add to bowl.
• Place about 2 more tablespoons of oil in same skillet and sauté onion, green pepper and garlic briefly, about 3 to 4 minutes.
• Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
• Place 1/3 of tomato-onion mixture in a 10 inch skillet and sprinkle with 1/3 each of parsley, dill, cheese and basil. Top with half of eggplant-zucchini mixture.
• Continue layering, ending with herbs and cheese.
• Cover and simmer gently over low heat 10 minutes.
• Uncover, add capers and continue simmering 30 to 45 minutes, or until most of liquid has evaporated. *Make sure heat remains low to prevent scorching.
• Serve hot, at room temperature, or chilled.