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In my meat-centric world, vegetables create some semblance of balance but are rarely lusted after like a chunk of slow smoked pork or a well seared steak. But there's something about grilled veggies that I find irresistible. The char from the grill, the caramelization of sugars, and the softened texture of things like squash, onions, eggplant, and peppers.
So, I wonder why it took me so long to put these all together into a grilled interpretation of ratatouille.
Grilling each vegetable (and fruit, if you want to get technical), dicing them, and then finishing them with a dressing of herbed white balsamic created a medley of flavors and textures. Creamy eggplant, sweet and sharp onions, and acidic tomatoes all mixed with tangy vinegar and fresh herbs to create an excellent early taste of spring.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.