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1
In a large Pyrex dish combine the lemon juice, balsamic vinegar, olive oil, sea salt, pepper, crushed red pepper, garlic powder, dried basil and dried oregano using a whisk.
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2
This is the marinade for the vegetable ribbons.
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3
Set aside.
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4
Cut the ends off the eggplant, zucchini and squash.
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5
Cut the eggplant in half lengthwise (youll only use half of it).
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6
Set your mandolin on the second thinnest setting.
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7
Start by slowly and carefully gliding the eggplant along and through the blade.
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8
Make sure to get as long of a slice as possible.
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9
Continue slicing using the mandolin until all of the eggplant has been sliced.
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10
Place the eggplant slices in the marinade.
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11
The squash and zucchini are easier to guide through the mandolin than the eggplant because they are smaller.
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12
It is also helpful to cut them in half lengthwise and then guide the vegetable through, cut-side down.
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13
Slice the squash and zucchini using the same setting on the mandolin as the eggplant.
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14
When all ribbons have been sliced, place them in the marinade.
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15
Toss them using tongs to evenly coat all the slices.
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16
Start skewering one slice of vegetable at a time.
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17
Skewer one end, then loop the piece back over itself and skewer it again.
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18
Place a different vegetable on the skewer and do the same process.
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19
It is easiest to loop two different vegetables at a time and work closer to the sharp end.
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20
After you have successfully looped a vegetable ribbon back and forth, slide it further down the skewer and start working with another vegetable.
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21
Basically, you want to make a ribbon candy pattern and alternate the vegetables so they arent all one color in a row.
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22
Once all vegetables have been skewered, place them on a tray and pour the marinade over them and marinate until you are ready to grill.
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23
Vegetables can last a day in the fridge.
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24
Heat the grill or grill pan for a few minutes over medium heat.
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25
Lightly oil the grates before you add the veggies.
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26
Place the skewers on the grill with the bigger looped side down.
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27
Grill for seven minutes on each side, flipping once.
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28
While the second side is grilling, add the cherry tomatoes to a food processor and puree for a minute.
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29
Set aside.
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30
Chop the basil and parsley and then combine it with the gluten-free breadcrumbs.
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31
Place the tomato puree, goat cheese and herb-breadcrumb mix into three small bowls.
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32
Arrange the cooked skewers on a serving platter along with the three toppings.
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33
For the true ratatouille experience, top the hot skewer with tomato puree, breadcrumbs and then the goat cheese.
