Grilled Ratatouille with Local Summer Cherry Tomato Ragù
Use the grill to add an end-of-summer twist and a smoky charred flavor to this ratatouille, or vegetable stew. Taking local cherry tomatoes and reducing them down into a thick, syrupy sauce coats the vegetables, but maintains the crisp, blackened grill marks. Perfect as a side dish and wonderful to repurpose for brunch with a fried egg on top. Serves 6
1 large eggplant cut into 1/2-inch rounds
2 large summer squash, halved
2 red bell peppers, seeded and quartered
1 red onion, cut into 1/2 inch rounds
olive oil, for drizzling
salt and pepper, to taste
1/4 cup olive oil
3 cloves garlic, finely chopped
1 tbsp tomato paste
1 pint cherry tomatoes
1 cup vegetable stock
4 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
Light a charcoal grill or turn a gas grill to medium-high.
In a bowl, combine the eggplant, squash, bell peppers, and onion. Sprinkle with olive oil, salt, and pepper and toss well. Grill the vegetables without moving them for 4 minutes. Turn and cook for 4 minutes more or until they are cooked through. Transfer to a bowl.
In a large skillet over medium heat, heat the olive oil. Add the garlic and tomato paste, and cook, stirring, for 2 minutes. Add the cherry tomatoes, and cook, stirring, for 5 minutes.
Add the stock and bring to a boil. Simmer, stirring often, for 15 minutes. As the sauce thickens and reduces, use the back of a spoon to gently press on the tomatoes, so their juices evaporate into the pan.
Coarsely chop the grilled vegetables. Return to the bowl.
Add the tomato sauce, basil, and parsley. Taste for seasoning, add more salt and pepper, then serve.