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Sunny's Easy Grilled "Ratatouille"

SERVINGS
4-6
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SERVINGS
4-6
RATE THIS RECIPE
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Ingredients

Ingredients
  • 1 pint cherry tomatoes
  • 4 cloves garlic
  • 1 eggplant
  • 1 cup frozen pearl onions
  • 2 zucchinis
  • 2 yellow bell peppers
  • kosher salt
  • 2 tablespoons Herbs de Provence
  • 2 teaspoons hot Hungarian paprika
  • olive oil
For the garnish
  • 1 lemon
  • lemon wedges
  • parsley

Preparation

1. Wrap and grill.

Heat a grill to 350° F, or an oven to it’s lowest temperature setting. Make a large aluminum foil pouch and add the tomatoes, garlic, eggplant, onions, zucchini, bell pepper, paprika, a pinch of salt, Herbs de Provence and a drizzle of olive oil. Gently toss and tightly close the aluminum pouch. Place over the indirect heat area of your grill or in an oven on the lowest setting. Pick up with tongs and toss 2-3 times while cooking until everything sounds soft inside, anywhere from about 30-50 minutes depending on the cooking method.

2. Toss and garnish.

Remove from the grill and pour aluminum pouch contents into a large bowl. Add zest, a spritz of lemon and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over parsley and serve.