Tuesday, July 29, 2014

Recipe - Ratatouille on the Grill - vegetarian recipe

I love ratatouille.  It is the perfect dish to eat up summer vegetables.  Recently I located a recipe by Bobby Flay making Grilled Ratatouille.  I was intrigued.  I felt he did not use nearly enough herbs in his recipe so here is my version (but when do I ever??)  Remember you are grilling the vegetables, so do not cut them too small.  You can chop them smaller after they are cooked.

Grilled Ratatouille

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
1 eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow or green bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint grape tomatoes (or you can use cherry tomatoes instead)
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
Dried herb blend
      – you can use BYP Vegetable Seasoning or create a blend using thyme, oregano, and basil
3 cloves garlic, finely minced
2 Tbls. finely chopped fresh oregano or basil leaves
3 Tbls. finely chopped flat-leaf parsley leaves

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 dried herb blend, 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, fresh oregano and fresh parsley and season with salt and pepper, to taste. Serve at room temperature.

For comparison her is my traditional Ratatouille Recipe which I seasonal market as a Recipe Combination with all the dried herbs included.


3 Tbls. oil
3 onions, coarsely chopped
2 green peppers, chopped
3 cloves garlic, finely minced
1 egg plant, peeled and cubed
2 zucchini, quartered, seeded and cut in 1” pieces
6 fresh tomatoes, peeled and cut
          2 tsp. BYP Herbs de Provence HerbalSeasoning
1/2 cup chopped fresh parsley (1/4 cup dried)
1 bay leaf

Sauté onions, peppers and garlic in oil, add remaining vegetables and herbs.  Cover and steam 20 to 30 minutes or until vegetables are tender, adding more oil if needed.  Remove bay leaf before serving.

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