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Smoky Ratatouille For A Crowd

Chef.at.Home's picture
I had been trying to get a perfect and simple vegetable recipe for ages when I came upon this Smoky Ratatouille For A Crowd recipe amongst my mother's collection of recipes! Just try it! This Smoky Ratatouille For A Crowd is simply delicous!
Ingredients
  Yellow squash 2 Medium, cut lengthwise into planks about 1 inch thick
  Zucchini 2 Medium, cut lengthwise into planks about 1 inch thick
  Eggplants 2 Medium, cut lengthwise into planks about 1 inch thick
  Red onions 2 , peeled and cut into rings about 1 inch thick
  Plum tomatoes 6 , halved
  Red bell peppers 3 , halved and seeded
  White mushrooms 1 Pound, trimmed and cleaned (Large Variety)
  Vegetable oil 3⁄4 Cup (12 tbs)
  Cracked black pepper To Taste
  Salt To Taste
  Balsamic vinegar 3⁄4 Cup (12 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Minced garlic 2 Tablespoon
  Roughly chopped mixed fresh herbs 1 Cup (16 tbs) (Parsley, Basil, Oregano, Rosemary, Thyme, And/Or Sage)
Directions

In a large bowl, combine all of the vegetables with the vegetable oil and salt and pepper to taste and toss well.
Place the vegetables on the grill over a medium-hot fire and cook until they are golden brown and tender.
You will have to keep a careful eye on the grill, because with all of the different shapes and sizes, the vegetables are going to be finishing at different times: It will take 4 to 5 minutes per side for the squash, zucchini, onions, and eggplant; 6 to 9 minutes total for the tomatoes; 5 to 7 minutes per side for the bell peppers; and 8 to 10 minutes total for the mushrooms.
As you remove the cooked vegetables from the grill, set them aside to cool a bit.
As soon as they are cool enough to handle, cut them into bite-sized pieces and place in a large bowl.
Add the vinegar, olive oil, garlic, and herbs and toss gently.
Season to taste with salt and pepper

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Zucchini

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