Grilled Ratatouille

1. 1

   Combine the garlic and oil in a bowl. Remove 2 T. garlic oil to a small bowl for sauteing the tomato, and another 2 T. garlic oil in another small bowl for brushing on the charred bread. Set the remaining oil aside.

2. 2

   Bring a big pot of water (enough to submerge the tomatoes) to a boil in a large stockpot or Dutch oven. Core the tomatoes and cut a small X on the bottoms. Add the tomatoes briefly to the boiling water, long enough for the skins to become loose, about 1-2 minutes. Remove the tomatoes with a slotted spoon and submerge in a bowl of cold water until cool enough to handle. Remove from the water, remove the skins and chop the tomatoes into 1-inch pieces. Set aside.

3. 3

   Meanwhile preheat your grill on high heat for at least 10 minutes. Brush the vegetables evenly with the large portion of garlic oil. Sprinkle with salt & pepper and add to the grill. Grill the vegetables until charred and tender. Eggplant should take about 10 minutes per side and the zucchini and onion about 7-8 minutes per side (every grill is different!). Remove veggies from the grill, add the bread and grill until charred to your liking. Remove bread from the grill and brush with one of the reserved 2 T. portions of oil, sprinkle lightly with salt.

4. 4

   To finish the ratatouille, heat the remaining 2 T. garlic oil in a Dutch oven or stockpot over medium heat until the garlic is sizzling and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to break down and release their liquid about 5 minutes. Chop the grilled veggies into chunky pieces and add to the tomatoes along with the parsley, basil and thyme. Stir gently and cook just until everything is heated through. Check the seasoning and remove from heat.

5. 5

   Serve the ratatouille over the charred bread and top with some of the burrata.

* Per serving · 4 servings · Values may vary.

No additional tips available.