Grilled Ratatouille On Pasta Recipe
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You will never make ratatouille the old way again! When you grill the veggies, you get not only the grill flavor, you also concentrate the natural flavors of the vegetables, and bring out their sweetness. By cooking them separately, rather than in a big stew pot, you also retain their individual flavors. I like to serve this grilled ratatouille over pasta, but you could serve with couscous or rice.
Serve with: a syrah.
Course: ,
Dinner
Main Course
Cuisine:
French
Makes:
Servings: servings
Takes:
Ingredients
- 1 pound eggplant
- 1 pound zucchini or yellow squash
- 1 large onion
- 1 large red, yellow, or orange bell pepper
- 1 pound meaty tomatoes like Roma or San Marzano
- Morton Coarse Kosher Salt
- 6 tablespoons inexpensive olive oil
- 2 cloves garlic
- 2 teaspoons fresh oregano (1 teaspoon dried)
- 2 teaspoons fresh thyme (1 teaspoon dried)
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
- Cooked pasta for four (I like farfalle)
- Fresh basil, oregano, chives, and/or thyme
- Grated Parmigiano-Reggiano cheese
Notes:
Optional garnishes. Fresh basil, oregano, chives, and/or thyme
Grated Parmigiano-Reggiano cheese About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Grated Parmigiano-Reggiano cheese About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. With a potato peeler, remove some but not all of the eggplant skin. Give it pinstripes. Then cut it crosswise into 1/2” (1.27cm) thick discs. Cut the zucchini into discs. Cut the bell pepper in half and remove the seeds and stems. Cut the stem end off the tomatoes and then slice the tomatoes in half from top to bottom. Peel the onion, cut off the stem and top end of the onion, peel it, and cut it in half across the equator. Dump them into a large pan or mixing bowl, sprinkle with salt and about 4 tablespoons olive oil (save the other 2 tablespoons) and mix. Try to get a very light coat of oil on the surface of the eggplant.
- Start cooking the pasta.
- Fire up. Heat your grill to high.
- Cook. Grill the veggies over high heat until they get a little color on both sides, but don’t cook til they turn to mush. Leave a little crunch. As they finish, you can snatch the skins off the tomatoes: they should come off easily. Put the tomato skins in a bowl. Taste and salt to taste.
- Prep again. Remove the rest of the veggies and chop them into bite size chunks. Taste and salt to taste. Mince or press the garlic.
- Cook again. Place a skillet over direct heat on the grill or on a burner, and pour in the remaining 2 tablespoons of oil. When the oil is hot, add the garlic, oregano, thyme, red pepper flakes, black pepper, and salt and cook only for about a minute, enough to tame the garlic’s rawness. Add the tomatoes and smush them with a potato smasher or ladle. Cook until they thicken a bit, perhaps 5 minutes. Pour back into a bowl. (And I know some people think one should not cook tomatoes in cast iron. Bunk. If the pan is well seasoned, you are fine).
- Finish. Drain the pasta and toss it into the hot frying pan to warm it. Top it with the smashed tomatoes. Now add the rest of the veggies and liquid, stir, and if it has cooled off, warm the pan, lid on, over medium heat.
- Serve. Garnish and serve.