Ratatouille has slowly been making a comeback, from that dish no one has ever heard of to everyone’s favorite vegetable medley. Fire up the grill and try this tailgate-inspired twist tonight.
Grilled Idaho Potato Ratatouille Salad
2 lbs. large Idaho potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 Portobello mushrooms, destemmed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved top to bottom
2 heads of garlic
½ cut olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
2 tsp. fresh thyme leaves
- Wash and dry all vegetables except onions.
- Cut potatoes into 1 inch, lengthwise wedges. Steam over boiling water, covered, for 10 minutes. Remove and pat dry with paper towels.
- Cut eggplant into 1-inch slices, cut zucchini and yellow squash in half lengthwise, seed and quarter green and red peppers.
- Place all vegetables, including potatoes, on baking sheets and brush with olive oil to prevent sticking.
- When grill is hot and ready, lightly oil the grill tray.
- Place eggplant, squash and mushrooms crosswise on the grill so they don’t fall through.
- Place the tomatoes and peppers in a wire grilling basket.
- Place garlic heads directly on grill.
- With the grill lid closed, cook all the vegetables for 5 minutes.
- With tongs and metal spatula, turn the vegetables and grill them, with the lid closed, for another 5 minutes. If all the vegetables won’t fit, grill in batches.
- Once the vegetables are cooked, arrange them on a large serving platter. If the Portobellos are large, cut them in half.
- Half the grilled heads of garlic and squeeze out the soft pulp into a small bowl. Whisk in the balsamic vinegar and pour over the vegetables.
- Sprinkle with fresh thyme leaves and serve warm.