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Grilled Ratatouille

By Chef John Ash

Visit your farmer’s market and select your favorite vegetables to feature in this colorful dish.

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    Serves 4

    Total Time 30-60 minutes

    Prep Time 15-20 minutes

    Difficulty Level Easy


    1 lb cherry or small pear tomatoes, rinsed, dried, and cut in half

    1/2 c fragrant extra-virgin olive oil, plus more for drizzling

    Sea salt

    Freshly ground black pepper

    4 c garlic, peeled

    2 zucchini, cut into quarters lengthwise

    2 yellow squash, cut into quarters lengthwise

    2 Japanese eggplant, halved lengthwise

    2 red bell peppers, stemmed, seeded and quartered

    2 yellow bell peppers, stemmed, seeded and quartered

    2 red onions, quartered

    2 tbsp finely chopped fresh oregano leaves

    1/4 c finely chopped flat-leaf parsley leaves

    1 tbsp chopped fresh mint


    1. Toss the tomatoes, 1/4 cup olive oil, salt and pepper to taste together in a large bowl. Whack the garlic with the side of a knife and toss it into the bowl.

    2. Let marinate at room temperature for 30 minutes, tossing once or twice.

    3. While the tomatoes are marinating, place remaining cut vegetables in a large shallow bowl, add the remaining 1/4 olive oil, and toss to coat. Season generously with salt and pepper.

    4. Place the vegetables on a medium hot grill and cook for 6 to 7 minutes until they are crisp tender and nicely marked. Be sure to turn halfway through the cooking time.

    5. Transfer vegetables to a cutting board and chop attractively. Remove the garlic from the tomatoes and add the chopped vegetables to the tomatoes. Stir in oregano, parsley and mint, season to your taste with salt and pepper and drizzle with additional olive oil if desired. Can be made a day ahead and refrigerated. Serve at room temperature.

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