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Sep 23, 2017
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Intelligent Content For The Food Fascinated
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RECIPES
Grilled Ratatouille
Serves 8
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Courtesy of Something Elegant Catering's Linda Pilcher, Adapted from Bobby Flay’s Boy Meets Grill | Photo by Carmen Troesser
November 2008

You can grill all the vegetables ahead of time and combine them at the last minute with some garlic and fresh herbs.
Grilled Ratatouille

INGREDIENTS

2 medium zucchini, halved lengthwise
2 medium yellow summer squash, halved lengthwise
2 Japanese eggplants, halved lengthwise
2 medium red bell peppers, stemmed, seeded and quartered
2 medium yellow bell peppers, stemmed, seeded and quartered
2 small red onions, quartered
1 pint (about 20) cherry tomatoes
½ cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground pepper to taste
4 garlic cloves, finely chopped
2 Tbsp. chopped oregano
2 Tbsp. chopped basil
¼ cup chopped flat-leaf parsley
½ cup coarsely grated hard Italian cheese (such as Romano, Pecorino or Parmesan)

PREPARATION

• Preheat a gas or charcoal grill to medium-high.
• Place the zucchini, squash, eggplants, peppers, onions and tomatoes in a large, shallow pan or baking dish. Add ½ cup of the olive oil and toss to coat. Season with salt and pepper.
• Grill the vegetables for 5 to 6 minutes with the grill uncovered, turning them halfway through the cooking time. Remove the tomatoes and set them aside in a large bowl. Cover the grill and cook the remaining vegetables for about 2 minutes until they are almost cooked through.
• Transfer the vegetables to a cutting board and chop them coarsely. Add the tomatoes, garlic, oregano, basil and parsley. Toss with the remaining 2 tablespoons of olive oil. Salt and pepper to taste.
• Sprinkle the vegetables with the cheese. Serve warm or at room temperature.

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