Grilled Ratatouille et Douille

by Tim Granzeau

 

INGREDIENTS:  4 to 6 as a side             Serve warm or cold with sour cream

 

          Vinaigrette:          To be mixed with grilled vegetables.  Prepare and set aside.

1/4 cup       extra-virgin olive oil

Kosher or sea salt and fresh ground pepper to taste

2 Tbsps.     red balsamic vinegar or balsamic glaze

1 Tbsp.       freshly minced garlic (about 3 medium cloves)

1 Tbsp.      Micro-planed shallot

1 Tbsp.       finely minced fresh basil leaves

1 Tbsp.      Other fresh minced herbs de Provence

Kosher or sea salt and fresh ground pepper to taste

 

          Vegetables:        To be sprayed with EVOO, seasoned and grilled.

3 whole      Roma or Oxheart tomatoes, halved lengthwise

3 medium  zucchinis, quartered lengthwise

3 medium  yellow squash, quartered lengthwise

2 medium  eggplant, cut into 1/2” to 3/4” rounds or lengths

1 large       onion, cut into 3/4-inch rounds and cross skewered

1 large       red bell pepper, stemmed, seeded, and halved

1 large       yellow bell pepper, stemmed, seeded, and halved

1 whole      garlic head/EVOO and wrapped in foil

 

1/4 cup       EVOO in a spray bottle.  (Any fine spray bottle will work.)

Kosher or sea salt and freshly ground black pepper

 

Sour Cream or Crème Fraiche

 

 

WEBER KETTLE:         A Full Chimney of Direct natural charcoal briquettes spread in a single layer for medium-high heat

 

PROCEDURES:

1.       In a small bowl whisk together 3 tablespoons oil, vinegar, garlic, shallot, and herbs. Season with salt and pepper to taste; set aside.

 

2.       Spray vegetables generously with EVOOO and season with salt and pepper. Place seasoned vegetables in a restaurant pan for grilling.

 

 

3.       Light one large chimney of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set     cooking  grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

 

4.       Clean and oil the grilling grate. Place garlic pack at side of grill. Spread vegetable slices on grill and cooked until browned on both sides. The onions will take about 5   minutes per side. Spray the eggplant with EVOO just before grilling and turning to prevent sticking.  It will take about 3 minutes per side for eggplant, zucchini, and   squash,  about 5 minutes per side for tomatoes, and peppers.

 

5.       Transfer vegetables to restaurant pan and cut into large dice. Unwrap the garlic and allow to cool before squeezing out the soft meat into the vinaigrette and mixing.

 

6.       Transfer all vegetables to a large serving bowl, pour in herb vinaigrette and toss to combine.

 

7.       Serve immediately while warm or at room temperature.  Garnish with Crème Fraiche or sour cream

 

DOUILLE OPTION:       Add lightly grilled Cajun Andouille Sausage and what to you have?

               “Ratatouille et Douille, Ratatouille et Douille."   "Wop bop a loo bop a lop bam boom!”