Serves 6
40 min
Grilled Ratatouille with Eggplant, Peppers and Tomatoes
Recipe GLPR7bb590aafa34fa
A vibrant Mediterranean grilled vegetable medley where eggplant, bell peppers, sweet onion, and tomatoes are cooked together in a foil packet over hot coals. The vegetables become tender and infused with smoky flavor, while the tomatoes are charred separately until their skins blister, then peeled, chopped, and tossed together with a splash of red wine vinegar. This colorful dish works beautifully as a side, appetizer, or light starter.
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Ingredients
1 small eggplant, cut into bite-sized pieces
2 bell peppers, cut into bite-sized pieces
1 large Vidalia onion or sweet onion, chopped
2 whole tomatoes
1/4 cup extra virgin olive oil
1 tablespoon salt-free dried Italian herbs
1 tablespoon red wine vinegar
Salt and freshly ground black pepper to taste
Cooking spray (optional, for foil)
Directions
Preheat your grill to medium-high heat. In a large mixing bowl, combine the eggplant, bell peppers, and chopped onion. Drizzle with extra virgin olive oil, sprinkle with the dried Italian herbs, and season with salt and pepper. Toss all ingredients together until evenly coated.
Tear off a large sheet of heavy-duty aluminum foil, ensuring it is several inches longer than your grill grate. Lightly spray the foil with cooking spray if desired.
Transfer the vegetable mixture from the bowl onto the foil sheet, spreading it in a single layer. Tear off a second piece of foil of similar size and place it on top of the vegetables.
Fold the edges of the bottom foil sheet up and over the top sheet, creating a well-sealed packet. Use your fingers to crimp and seal all edges securely.
Using a sharp knife, carefully cut four to five small slits into the top of the foil packet to allow steam to escape during cooking.
Place the foil packet directly on the grill grate. Simultaneously, arrange the whole tomatoes on the grill grate alongside the packet.
Cover the grill. Grill the tomatoes for approximately 10 minutes until their skins blister and char in spots. Carefully turn the tomatoes over using tongs and grill for another 5 minutes until fully blistered.
Remove the charred tomatoes from the grill and set them on a plate to cool slightly. Continue grilling the foil packet of vegetables for approximately 25 minutes total, until the vegetables are completely tender when tested with a fork.
Once the tomatoes are cool enough to handle, gently peel away and discard the charred skin. Chop the peeled tomatoes into bite-sized pieces.
Carefully open the foil packet (watch for hot steam) and transfer the grilled vegetables to a serving bowl. Add the chopped grilled tomatoes and drizzle with red wine vinegar. Toss gently to combine, adjust seasoning with additional salt and pepper if needed, and serve warm or at room temperature.
