By: Nettie Colón
Instead of toasts, feel free to serve this Ratatouille over pasta, creamy polenta or alongside roasted chicken.Share your photos of this dish with #WeeklyMarketMeal and #MillCityCooks. Serves 4.
- 1 large eggplant
- 1 bell pepper
- 2 tomatoes
- 1 zucchini
- 1 summer squash
- 1 red onion
- 5 garlic cloves, sliced or minced
- Olive oil for tossing and drizzling
- Salt and pepper to taste
- Parsley, Thyme & Basil
- Balsamic vinegar
- Crusty bread, baguette, etc.
- Goat Cheese, Feta Cheese, or Ricotta Cheese
Preheat grill to high setting and let grill get nice and hot.
Prep the vegetables: Slice the eggplant lengthwise into ½ to 1-inch thick bite-slices. Slice the bell pepper in half and take out the seeds. Cut the tomatoes in half. Slice the zucchini and summer squash lengthwise into ½ to 1-inch slices. Slice the red onion into ½-inch thick slices. Peel the garlic cloves.
Brush the vegetables with olive oil and seasoned with salt and pepper. Place on a sheet pan in a single layer and head back out to the grill. Turn grill down to medium high heat. Place the vegetables on the grill to cook until just about al dente with nice grill marks. Try to not overcook as the vegetables will keep cooking even after being removed from the heat. Allow vegetables to cool to room temperature.
Once cooled place vegetables on a clean cutting board and rough chop away into bite size pieces. Taste, adjust salt, fold in herbs, and drizzle with a little splash of balsamic. You can serve right away or refrigerate until ready to use. If serving later on, make sure to pull from refrigerator 15 minutes before serving. Flavors will be brighter at a slightly warmer temperature.
When ready to serve, slice bread in half lengthwise and warm slightly in the oven if desired. Top bread with the Ratatouille, cheese and more olive oil. Cut pieces of bread into toast size pieces of your liking.