My summer version of ratatouille can be cooked outdoors and served at room temperature.
3 Japanese eggplants, each about 8” long
2 zucchini, each about 8” long
3 yellow patty pan squashes
2 sweet red or yellow bell peppers
1 red or sweet yellow onion
1 cup fresh basil leaves
1 tsp. minced garlic
1 large red tomato
1 large yellow or orange tomato
extra virgin olive oil
salt and pepper
crumbled feta cheese
Heat a gas or charcoal grill to medium-high.
Cut the eggplants and zucchini in half lengthwise. If they are thicker than 1”,
cut them into quarters lengthwise.
Cut the patty pans in ½.
Cut the peppers in half and remove the stems and seeds.
Place the vegetables in a large bowl, drizzled with olive oil and toss gently to coat.
Peel the onion and slice into ½’ rounds. Place on plate and drizzle with olive oil.
Grill the vegetables in batches, gently turning them as they start to char.
When they are charred on all sides and starting to soften, remove them to a large bowl.
You can work in batches if needed. Stack the cooked vegetables in the bowl but do not toss or mix. Let the veggies sweat in the bowl about 20 minutes before finishing the dish.
When the vegetables have sweated and are cool enough to touch,
carefully cut them into ¾” to 1” pieces. Place in a bowl.
Cut the tomatoes into ½” chunks. Mince the basil leaves.
When the vegetables have completely cooled, add the tomatoes, their juice, the garlic
and the minced basil.
Toss gently.
Add some extra virgin olive oil, about ¼ cup, and some salt and pepper.
Let stand about 30 minutes.
Sprinkle with a little crumbled feta cheese.
If made ahead and refrigerated, always bring it back to room temp before serving.
Serves 6.
Serving suggestions:
Serve alongside any meat off the grill, a green salad and a little basil aïoli.
This pairs great with our Vin Gris d’Amador and the Terre Rouge Mourvedre.
