grilled ratatouille
Grilled Ratatouille l medium-size (1 pound) eggplant, cut crosswise into 1/2-inch slices 1 1/2 teaspoons salt Fruitwood chips or dried grape vines 2 medium-size zucchini 2 large ri...
Ingredients
- 11/2 teaspoons salt
- 2medium-size zucchini
- 2large ripe tomatoes
- 1large onion
- 1medium-size sweet red pepper
- 1medium-size sweet yellow or green pepper
- 1/3cupolive oil
- 4clovegarlic, finely chopped
Directions
- 1
Grilled Ratatouille l medium-size (1 pound) eggplant, cut crosswise into 1/2-inch slices 1 1/2 teaspoons salt Fruitwood chips or dried grape
- 2
Let eggplant stand 30 minutes over the sink or a bowl until liquid drips out
- 3
Meanwhile, heat coals or wood in a grill until medium-hot, and soak wood chips in water 30 minutes
- 4
Lightly oil or coat grill rack with nonstick vegetable cooking spray and set aside
- 5
Cut zucchini lengthwise into thirds, then crosswise in half
- 6
Cut tomatoes and onion crosswise into 1/2-inch-thick slices, keeping the onion rings together
- 7
Rinse eggplant with cold water and pat dry
- 8
Place cut vegetables in a single layer on a tray or shallow pan