45 minutes
A vibrant and flavorful dish featuring grilled summer vegetables combined with garlic, basil, and extra-virgin olive oil.
Eggplant, trimmed and peeled
each
Summer Squash, trimmed and peeled
each
Large Onion, trimmed and peeled
each
Sweet Peppers, quartered
each
Tomatoes, halved
each
for brushing
Garlic Clove, chopped fine
cloves
to taste
Basil, chopped or cut into thin strips
leaves
tablespoons
1. Prepare the Vegetables
Trim and peel the eggplant, summer squash, and onion, then cut them into manageable pieces for grilling. Quarter the sweet peppers and halve the tomatoes. Lightly season all the vegetables with salt.
2. Preheat the Grill
Preheat your grill to a medium-hot fire. Clean the grates and oil them lightly to prevent sticking.
3. Grill the Tomatoes
Brush the halved tomatoes with olive oil and place them on the grill. Grill each side for about 3-4 minutes until they are softened and have grill marks.
4. Grill the Remaining Vegetables
Brush the eggplant, summer squash, onion, and sweet peppers with olive oil and arrange them on the grill. Grill these vegetables for about 4 minutes on each side, until they are tender and have slight char marks.
5. Cool and Chop the Vegetables
Allow the grilled vegetables to cool for about 5 minutes, then chop them into ½-inch squares.
6. Combine and Season
In a large bowl, combine the chopped grilled vegetables with the finely chopped garlic, a bit more salt to taste, the chopped basil, and the extra-virgin olive oil. Mix well.
7. Taste and Adjust
Before serving, taste the mixture and adjust the seasoning if necessary. Serve the ratatouille warm or at room temperature.
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