Smoky Ratatouille For A Crowd Recipe
I had been trying to get a perfect and simple vegetable recipe for ages when I came upon this Smoky Ratatouille For A Crowd recipe amongst my mother's collection of recipes! Just try it! This Smoky Ratatouille For A Crowd is simply delicous!
Ingredients
2 medium yellow squash, cut lengthwise into planks about 1 inch thick
2 medium zucchini, cut lengthwise into planks about 1 inch thick
2 medium eggplants, cut lengthwise into planks about 1 inch thick
2 red onions, peeled and cut into rings about 1 inch thick
6 plum tomatoes, halved
3 red bell peppers, halved and seeded
1 pound large white mushrooms, trimmed and cleaned
3/4 cup vegetable oil
Salt and freshly cracked black pepper to taste
3/4 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons minced garlic
1 cup roughly chopped mixed fresh herbs: parsley, basil, oregano, rosemary, thyme, and/or sage
Directions
In a large bowl, combine all of the vegetables with the vegetable oil and salt and pepper to taste and toss well.
Place the vegetables on the grill over a medium-hot fire and cook until they are golden brown and tender.
You will have to keep a careful eye on the grill, because with all of the different shapes and sizes, the vegetables are going to be finishing at different times: It will take 4 to 5 minutes per side for the squash, zucchini, onions, and eggplant; 6 to 9 minutes total for the tomatoes; 5 to 7 minutes per side for the bell peppers; and 8 to 10 minutes total for the mushrooms.
As you remove the cooked vegetables from the grill, set them aside to cool a bit.
As soon as they are cool enough to handle, cut them into bite-sized pieces and place in a large bowl.
Add the vinegar, olive oil, garlic, and herbs and toss gently.
Season to taste with salt and pepper
Place the vegetables on the grill over a medium-hot fire and cook until they are golden brown and tender.
You will have to keep a careful eye on the grill, because with all of the different shapes and sizes, the vegetables are going to be finishing at different times: It will take 4 to 5 minutes per side for the squash, zucchini, onions, and eggplant; 6 to 9 minutes total for the tomatoes; 5 to 7 minutes per side for the bell peppers; and 8 to 10 minutes total for the mushrooms.
As you remove the cooked vegetables from the grill, set them aside to cool a bit.
As soon as they are cool enough to handle, cut them into bite-sized pieces and place in a large bowl.
Add the vinegar, olive oil, garlic, and herbs and toss gently.
Season to taste with salt and pepper
