With local CT Eggplant, peppers and all varieties of Native Tomatoes currently in season and arriving fresh daily at Stewart’s, now is the perfect time to enjoy this summery Grilled Ratatouille recipe from our friend Jeanette, of Jeanette’s Healthy Living Blog: “Grilled Ratatouille wrapped in foil is the perfect way to enjoy summer eggplant, tomatoes, onions and peppers. The best part is that there’s almost no cleanup involved.”
Grilled Ratatouille with Eggplant, Peppers and Tomatoes
1 small eggplant, cut into bite size pieces
2 bell peppers, cut into bite size pieces
1 vidalia onion or large sweet onion, chopped
2 whole tomatoes Cheesy Recipes
1/4 cup extra virgin olive oil
salt-free Italian herb mix
salt and fresh ground pepper
splash of red wine vinegar
1. In a large mixing bowl, toss together eggplant, peppers, onion, olive oil herb mix, salt and
pepper. Place large piece of aluminum foil (make sure foil extends several inches longer than
baking sheet) on baking sheet and spray lightly with cooking spray. Spread vegetables on foil.
Cover with another piece of foil, folding bottom foil over top to seal packet. Cut several slits in
top of foil pack. Place on grill (I slide the packet onto the grill from the baking sheet). Place
tomatoes on top of grill; cover grill; grill tomatoes about 10 minutes, until skin blisters; turn over
and grill another 5 minutes; remove from grill. Grill foil wrapped vegetables until tender, about
25 minutes in total.
2. Remove skin from grilled tomatoes and chop tomatoes. Toss with grilled vegetables and add a
splash of vinegar.