Grilled Ratatouille

This meal is amazing, flavorful and super easy. A great summertime dish to use up the seasonal veggies and keep things light but flavorful. Besides, anytime you grill things you drastically cut down on the dishes!

You can really use any combination of summer, cooking veggies. I used:

• 1 small eggplant
• half bell pepper
• 1 small onion (yellow or red)
• 3-4 cloves garlic
• 1 tomato

You can mess with the portions according to your own preference. Other great additions are mushrooms and zucchini.

Cube all of the veggies so they are somewhat similar in size (except for garlic). To prep the eggplant I typically peel it, cube it, throw it in salted water for a few minutes then drain. 

Mix all the veggies together and dowse liberally with olive oil (probably about 1/4 - 1/3 cup). Season with salt, pepper, red pepper flakes (1/2 teaspoon), and fresh herbs (some combination of basil, oregano and parsley).

Throw on a grill pan or aluminum foil, on the grill. Charcoal is preferred but gas works too. Cook about 25 - 30 min or until veggies are soft (I don't like al dente eggplant). Be sure to stir every five minutes or so to ensure even cooking and to prevent burning. 

Once done, remove from heat and mix in some cubed, fresh mozzerella (6 or 8 oz) and some more fresh herbs. 

How to serve:
I served on a bed of arugula with hot italian sausage. The arugula added fantastic crunch and delightful spice.

Other options: Serve it over pasta, with garlic bread or any other starch you desire.

Simple but wonderful flavor of fresh veggies and charcoal!

Enjoi!