Teresa's Recipes
Grilled Ratatouille
Experience a taste of Provence with this vibrant grilled ratatouille, a celebration of summer's freshest vegetables. This dish brings together the smoky notes of grilled eggplant, zucchini, and bell peppers, all enhanced by a fragrant herb dressing. Ratatouille is not just a dish; it's a rustic French classic that embodies the spirit of home-cooked meals and the art of using simple, seasonal ingredients. Perfect as a side or a main event, this dish will transport you to a sun-drenched terrace overlooking the lavender fields.
Ingredients
- to taste Salt
- to taste Black pepper
- 1 tablespoon, chopped Fresh thyme
- 1/4 cup, chopped Fresh basil
- 3 cloves, minced Garlic
- 2 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 1, sliced Red onion
- 1, sliced Red bell pepper
- 1, sliced Yellow squash
- 1, sliced Zucchini
- 1, sliced Eggplant
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Calories: 120
- Fat: 9g
- Carbs: 10g
- Protein: 2g
- Sodium: 180mg
- Sugar: 3g
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine the sliced eggplant, zucchini, yellow squash, red bell pepper, and red onion.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, chopped basil, chopped thyme, salt, and black pepper to create a flavorful dressing.
- Drizzle the dressing over the vegetables and toss to coat evenly.
- Place the vegetables on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
- Remove the grilled vegetables from the grill and let them cool slightly before serving.
- Serve the grilled ratatouille warm as a side dish, or use it as a topping for grilled meats, crusty bread, or even pasta.
Tips
- For an extra layer of flavor, consider marinating the vegetables in the dressing for 30 minutes before grilling.
- Feel free to mix in other seasonal vegetables such as cherry tomatoes or bell peppers of different colors for added visual appeal.
- To make this dish even heartier, add cooked quinoa or farro to the grilled vegetables.