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