Grilled Ratatouille #FoodieExtravaganza

This month our Foodie Extravaganza group is celebrating National Fruits and Veggies month.  This party is being hosted by Ellen of Family Around the Table.

I decided to make one of my favorite vegetable dishes, Ratatouille. Ratatouille is normally stewed but for today's event I decided to grill it.

I cut my veggies into bite size pieces, tossed them with olive oil, salt, pepper, basil and thyme.  All except for the tomatoes, I simply halved them so they would disintegrate during the grilling process.

Thyme is not traditionally in ratatouille.  The herbs are normally basil and marjoram but I didn't have any fresh marjoram and I did have fresh thyme so there you have it.

I loved this version of ratatouille that is perfect for the summertime.  I love grilled veggies anyway and these were bright, vibrant and tender.  Not only was it delicious but it made a beautiful and colorful presentation.  

This is the perfect way to "eat a rainbow" this summer.  It is great as a vegetarian and vegan dish.  It also makes a great side dish to whatever else you are throwing on the grill for dinner.

Foodie Extravaganza meets on the first Wednesday of each month to celebrate National Food Holidays.  Interested in joining us?  We would love to have you.  Just leave a comment below letting me know and I will ask the administrators to add you to our Facebook group.  Please include your blog name in the comment.

#foodieextravaganza, #eatarainbow, #Eggplant, #zucchini, #squash, #tomatoes, #farmstand, #harvest, #localharvest, #vegan, #vegetarian

Vegan, Vegetarian, Vegetable, Side Dish, Grilling

French, American, Fusion, Grilling, Summer

Yield: 4-6
Author: Wendy Klik
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Grilled Ratatouille

prep time: 15 minscook time: 25 minstotal time: 40 mins

All your favorite ratatouille veggies and flavors grilled instead of stewed. Perfect way to "eat a rainbow" this summer.

ingredients:

1 eggplant, diced

1 zucchini, halved and sliced into moons

1 yellow summer squash, halved and sliced into moons

1 small sweet onion, diced

1 orange bell pepper,, seeded and diced

1 stalk celery. sliced on the bias

2 plum tomatoes, halved

leaves of 3 stems thyme

4 large basil leaves, rolled and sliced (chiffonade) 

2 T. olive oil

salt and pepper to taste

2 t. red wine vinegar

instructions:

Place tomato halves onto a grill pan.  Place remaining veggies in a large bowl with the basil and thyme.  Add the olive oil, salt and pepper.  Toss to coat veggies and then place onto the grill pan with the tomatoes.

Place grill pan on gas grill that has been preheated to high using indirect heat (only lighting the burners on one side of the grill).  Place the grill pan on the side of the grill that is unlit and close the lid.  Cook, stirring and tossing occasionally for about 20-25 minutes, until the veggies are tender.

Remove the tomatoes and cut into medium dice.   Place in a bowl with the remaining veggies.  Toss with the vinegar and serve.

https://adayinthelifeonthefarm.blogspot.com/2018/06/grilled-ratatouille-foodieextravaganza.html

Property of A Day in the Life on the Farm

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