Grilled Ratatouille
In his new cookbook, American Grill, chef and Food Network star Tyler Florence offers an easy and unique way to make ratatouille: the chopped vegetables are sautéed individually and later layered in so that everything cooks evenly. This grilled side, however, is anything but traditional. Break out the grill basket and fill it with different cuts—halved baby eggplant, thick-sliced zucchini and summer squash, whole tomatoes and onion rings—that can be prepped in minutes and will slowly cook over the grill without falling apart.
Ingredients:
- 5 medium tomatoes, left whole
- 1/2 yellow onion, cut into rings
- 1 zucchini, cut into 1/2-inch (1.3-cm) slices
- 1 yellow squash, cut into 1-inch (2.5-cm) slices
- 1 Japanese eggplant, halved lengthwise
- 1/3 cup (3 fl. oz./75 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 cup (6 fl. oz./180 ml) pesto
- Fresh basil for garnish
Directions:
Preheat a charcoal or gas grill to medium-high heat with a target temperature of 400°F (205°C).
In a large bowl, toss the tomatoes, onion, zucchini, yellow squash and eggplant with the olive oil, and season with salt and pepper. Mix until everything is nicely coated. Arrange the vegetables in a grill basket so they are spread out and there is some room for everything to cook evenly.
Place the basket over the grill, close the lid and cook for about 10 minutes. Stir or flip the basket over and repeat until everything is nicely browned, slightly charred and soft, and the tomatoes have just burst open, about 10 minutes more.
Serve the ratatouille on a platter, or straight from the basket for a rustic feel, topped with dollops of the pesto and garnished with fresh basil. Serves 4.
Adapted from American Grill: 125 Recipes for Mastering Live Fire by Tyler Florence (Abrams Books, 2024)
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