Grilled Vegetable Ratatouille
Why This Recipe Works
A well-made ratatouille embodies the essence of flavors from the south of France, including firm eggplant, zucchini, caramelized onions, heady garlic, and garden-fresh herbs. Bringing the mixture together are the ripest of tomatoes. Yet too often the ingredients in this stew end up indistinguishable from each other in terms of taste, color, and texture. Each of the vegetables has its own set of cooking problems and if they are not handled properly, the resulting dish is a mess. We wanted to address these issues and also translate this classic dish to the grill, since it’s prime grilling time when all of these vegetables are in season and a smoky char makes the flavors of the ratatouille even better. The heat of the grill fire also helps all the moisture evaporate from the vegetables faster than it would in an oven. Carefully monitoring the grill time for each separate vegetable was the only major requirement for perfect grilled ratatouille.