Grilled Ratotouille

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Grilled Ratotouille

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Serves: 6 to 8

A grilled version of the classic French stew, this glistening warm salad

will whet appetites dulled by summer heat.

 

1 medium eggplant, about 1 pound

2 medium onions

1 medium zucchini or 2 small zucchinis, about 1/2 pound total

1 large green or red bell pepper

Olive Oil-Lemon Marinade, as needed (recipe follows)

1 large ripe tomato, diced

1/4 cup chopped black olives

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 1/2 tablespoons olive oil

1 tablespoon wine vinegar

salt and freshly ground pepper to taste

 

Cut the eggplant into 1/2-inch-thick slices. Salt them and place in a

colander for 30 minutes, then rinse and drain. Peel the onions and cut in

half. Steam or microwave until just tender. Cut the zucchini in half

lengthwise.

 

Prepare grill. Brush the vegetables lightly with the Olive Oil-Lemon

Marinade. Grill the eggplant on both sides until nicely browned and quite

tender, about 15 minutes total. Grill the onions and zucchini on both sides

until marked with brown, and tender, about 10 to 15 minutes total. Place the

bell pepper directly on the grill and turn frequently, allowing all sides to

get charred. Remove and place in a paper bag to steam.

 

When all the vegetables are cool enough to handle, chop into fairly large

chunks and combine in a serving bowl. Slip the skin off the pepper, then

remove the core and seeds. Cut into small squares. Stir in the tomato,

olives, herbs, olive oil, and vinegar, and toss well. Season to taste with

salt and pepper. If desired, sprinkle the top with crumbled tofu sharp

cheese. Serve warm or at room temperature.

 

This recipe adapted and reprinted with permission from VegKitchen.com

 

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