While Ratatouille is typically a French braised dish best served in the Fall or Winter, grilling the vegetables first not only breathes fresh air into the Recipe, but also makes it Summer-Friendly side or Main Dish, especially if served over Risotto or Polenta.
Ingredients
1 Yellow Onion, Peeled, sliced into ½” Thick Coins
1 Red Bell Pepper, Cored, Seeded, Cut into Planks
1 Zucchini, cut into ½” Planks
1 Yellow Squash, cut into ½”
1/2 cup Planks Balsamic Vinaigrette
1/4 cup Olive Oil, divided
1/2 tbsp Fresh Garlic, Minced
1 Pinch Crushed Red Pepper Flakes
1 Bay Leaf
1 Fresh Tomato, Cored, cut into medium dice
1 tbsp Fresh Parsley, Minced
1/2 tsp Fresh Thyme, Minced
Kosher Salt
Black Pepper
Directions
Marinate Onion, Peppers, Zucchini, and Yellow squash in balsamic vinaigrette for 30 minutes. While vegetables are marinating, preheat gas or charcoal
grill to medium-high heat.
Grill vegetables on both sides until well-marked but not fully cooked; remove from heat and allow to cool to room temperature. Cut onions into medium dice, and other vegetables into large dice.
In a large saucepot, heat oil over medium high heat until shimmering; add garlic, bay leaves, and crushed red pepper and cook until fragrant, 30 seconds. Add all vegetables, including tomatoes, and stir until incorporated. Cover and reduce heat to low; cook for about 15-20 minutes, or until vegetables are tender, stirring only once to avoid vegetables breaking down.
Remove from heat and fold in herbs. Taste for seasoning and adjust as needed.