Ratatouille Recipe
BY: ERIK OBERHOLTZER
“This classic from the South of France has many variations. I love it from the grill with a cold beer as my companion.”
Ingredients
Heirloom squash, cut in grillable portions
Heirloom eggplant, cut same
Heirloom tomato, scored, blanched, peeled, and cut rough
Summer onion, quartered
Red pepper, charred on the grill, peeled and seeded
Good olive oil
Good red wine vinegar
Fresh oregano, parsley, basil
Sea salt, fresh pepper
Chilli to taste
Method
Cut all ingredients and toss in olive oil, salt, and pepper.
Place on a grill and cook until tender.
Combine with tomato concasse and allow to sit for 15 minutes so flavors come together.
If you would like to cook further add to heat so tomatoes melt a bit more.
Finish with vinegar for brightness, herbs, and adjust seasoning to taste. Perfect hot or at room temperature.
