Grill Basket Ratatouille

Summer is all about eating tender garden vegetables and grilling. The grill basket is a perfect way to create a summer version of ratatouille, the traditional French stew. This ratatouille is a quick, easy, and colorful medley of herbs and vegetables. The recipe makes a summer side dish or main dish when served with crusty bread.

To make this delicious dish, gather up the following and get your grill basket heating on the grill.

• 3 small eggplants, peeled and cut into 1 inch cubes

• 3 zucchinis, cut in half lengthwise and sliced 1 inch pieces

• 1 bulb of garlic, with the cloves peeled

• 1 medium onion, cut in half and sectioned into 3/4 inch wedges

• 1 red and 1 yellow pepper, seeded and cut in half and then in 3/4 inch slices

• 1/2 cup (8 tablespoons) olive oil

• 1 teaspoon salt

• 1 teaspoon fresh ground pepper

• 2 cups cherry tomatoes

• 1/2 cup fresh basil leaves, chiffonade (1 Tablespoon dry basil)

• 1 teaspoon fresh oregano or savory (1/2 of dry herb)

• fresh grated parmesan for serving

• salt and pepper to taste

• fermented garlic if you have it

Place the eggplant in a large bowl with 1/4 cup (4 tablespoons) of oil and 1/2 teaspoon of salt and toss until the eggplant is well coated. Add the zucchini, peppers, onions, and garlic to the bowl. Add the remaining 1/4 cup (4 tablespoons) of olive oil, 1/2 teaspoon of salt, and a few good grinds of pepper. Toss to distribute the oil, salt, and pepper. Heat grill basket for 5 minutes. When the grill basket is hot, add veggies to the basket and grill the veggies, stirring gently every 5 minutes or so. Grill until veggies are getting tender, about 20 to 25 minutes. Add the tomatoes to the grill basket and grill for an additional 6-8 minutes stirring every 2 minute. Transfer the vegetable from the grill basket to the mixing bowl trying to place the tomatoes on the bottom of the bowl. Let cool for 1 minute. Add the herbs and gently toss. Add 1 tablespoon of fermented garlic and/or salt and pepper to taste. Serve with parmesan sprinkled on top and crusty bread on the side.

I made this two nights ago and made it again tonight because I love eggplant and it is so good. And the leftovers can be added to pasta to create a killer pasta or tortellini salad.