Carp Farmers' Market

Grilled Veggie Ratatouille

Grilled veggie ratatouille is a quick and easy way to incorporate vegetables into your diet and can be served warm alongside your favourite BBQ main dishes or on its own as a light dinner.

CourseMain Course
CuisineFrench, Italian, Mexican

Servings	Prep Time
10cups	20minutes

Cook Time

15minutes

Servings	Prep Time
10cups	20minutes

Cook Time

15minutes

Ingredients

1/4cup lemon juice
3tbsp olive oil
2tbsp balsamic vinegar
1tsp dried basil
1tsp granulated sugar
1tsp salt
1pinch black pepper
2large tomatoessliced into 4 thick rounds
1 eggplantsliced 1/2-inch thick, lengthwise
1 red pepperquartered
1 yellow pepperquartered
1 zucchinisliced in half, lengthwise
1 red onionsliced into 4 thick rounds
2 green onions
olive oilfor brushing
1cup fresh basil (or cilantro)coarsely chopped (optional)

Instructions

Preheat the BBQ to medium-high.
Whisk lemon juice with oil, vinegar, basil, sugar and salt in a large bowl. Season with pepper and set aside.
Brush the veggies with olive oil, then place on grill (may have to grill in 2 batches). Grill until the veggies are tender and lightly charred, turning often (approx. 6 to 8 minutes).
Transfer the veggies to a cutting board as they’re done (make sure to keep an eye on the tomatoes and green onions as they cook quickly).
Chop the grilled tomatoes, eggplants, peppers and red onions. Thickly slice the zucchini diagonally.
Toss the veggies with dressing until well coated. Garnish with fresh basil or cilantro before serving.
TIP: grilled veggies will keep well covered and refrigerated for up to 2 days.