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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.