Grilled Ratatouille With Basil Vinaigrette
Summer cooking at its best is easy, colorful and uncomplicated. Ratatouille makes the most of the season’s abundant vegetables like tomatoes, eggplants and peppers. Double this recipes or toss leftovers with cooked quinoa and a little extra dressing (if necessary) for a light, high protein dish.
Servings: 6 Prep Time: 10 mins Cook Time: 20 mins
Ingredients
The vegetables
2 medium egg plants cut into 1 inch strips
2 small zucchini cut crosswise into 1 inch thick slices
2 small yellow onions peeled and cut into 1 inch thick slices
3 medium peppers (the more color the better) seeded and sliced 1 inch thick
10 cherry tomatoes
olive oil for the grill
Basil Vinaigrette
2 cups basil leaves
2 Tbsp red wine or balsamic vinegar vinegar
1/4 tsp fresh thyme
1 clove garlic crushed
1/2 cup olive oil
squeeze of fresh lemon
salt and pepper to taste
Instructions
Prep your vegetables and start up the grill. When the fire is ready or the grill is hot, liberally brush with olive oil. Place the eggplant, zucchini, onion and peppers and tomatoes on the grill, keeping them separate of each other. If you are using a fire grill, make sure the rack is about 4 inches above the fire. Grill until vegetables are golden - about 5-10 minutes - continue cooking the peppers until their skin blisters. Grill time may vary depending on whether you are using an electric grill or gas fire - so watch closely.
For the dressing: In a blender or using a mortar and pestle, blend or crush all ingredients until smooth. Taste and adjust seasonings to your liking.
Once the vegetables are soft, remove them from the grill and toss with the thyme, basil, red wine vinegar and garlic (if desired). Cover and allow the ratatouille to rest for about 10 minutes. Add salt and pepper to taste. Serve as a side, or over a cooked grain or noodles. It’s great with quinoa and few wandering greens from the garden.
Recipe Notes & Energetics
This dish is perfectly suited for hot summer weather and abundant garden vegetables. Grilling heats the food quickly without overly breaking it down and making it too warming internally. Most of the summer vegetables nourish Yin and help to clear summer heat. The mild pungency of the vinegar, basil and thyme, moves stagnation and aids digestion.
Enjoy.
