Sunday, August 3, 2008

Grilled Ratatoullie

Grilled Ratatoullie
The longer I cook the more I am reminded that what is most important is the ingredients. Sometimes the most simple, clean and minimally prepared ingredients lead to a dish that is transcendental.
Does it get any simpler?
Sunday at my house I always cook a restaurant quality meal and tonight it was pretty simple. Here was the lineup.


House Cured Olives


Grilled Rib Eye w/ Gorgonzola Compound Butter

Grilled Ratatoullie
Grilled Garlic Bread

Grilled Rib Eye Steak, Grilled Ratatoullie & Grilled Garlic Bread
I paired this with a 2005 Walla Walla Cabernet Sauvignon that I had made myself. I had gone out to the Columbia Gorge on Friday to wine taste and hit four wineries during the day. I was surprised that the Cabernet I had made beat the pants off of anything I sampled during the day. My friends and I had sourced fruit from Ash Hollow Vineyards in 2005 and the Cabernet Sauvignon we made with their grapes was definitely a $30-45 dollar quality wine (props to us!).

Anyway, enough of the wine talk and on to the dinner menu. Anyone who reads my blog on a regular basis (the tens of you who do) know I am the Bobby Flay of my "Hood". I love to grill and I BBQ/grill 200 days a year. Tonight the grilled ratatoullie I made was absolutely transcendental. The flavors of all the ingredients were perfect and and I could taste each and every individual vegetable as it crossed my palate. It amazes me still that a dish of simply prepared vegetables can taste this good. The steak and the grilled bread was stellar, but the vegetables deserve an encore. Here is the recipe:

Grilled Ratatoullie
1/2 lb. Pear or Cherry Tomatoes
1 Eggplant
1 Red Bell Pepper
1 Zucchini
1 Yellow Onion
1/2 Red Onion
3 Garlic Cloves (mince)
Thyme (3-4 sprigs, leaves only)
Parsley (use your judgement)
Olive Oil (a splash)
Bobby Flay is in the House
Cut the pepper in half and stem and seed. Cut the zucchini in half and do the same with the onions. Brush the vegetables with olive oil and place the pepper, onion, eggplant and zucchini on a medium hot grill and roast for 4-5 minutes on each side. After you pull all the vegetables go ahead and toss on the tomatoes for about 2 minutes...just plump these small tomatoes up and toss with the rest of the veggies.
When the veggies are charred, go ahead and pull them aside.

After the veggies have cooled to the touch, go ahead and course chop and toss with olive oil, salt, pepper, garlic,thyme and parsley. Serve this dish slightly warm (right off the grill) or at room temperature.
Grilled Ratatoullie-this will make you forget the movie-


Foodycat said...

Hey - I have everything for that ratatouille! That's one meal sorted for this week. Looks amazing.

Brittany said...

Glad you were able to hit the washington wineries! I am going to chelan and yakima later this month for some hard core wine tasting. We wee planning on Walla Walla as well, but gas is too freaking expensive : (

Norm Schoen said...

Foodycat-This is so simple to make. Let me know how your version turns out.

Brittany-I love to explore wine country where ever I go. Visiting wineries in the Columbia Gorge was fun, but most of these producers are still trying to figure out what they are doing. I say carpool and make the trek to Walla Walla-I can't say enough about that little town!

Brooke said...

Grilled vegetables. I just had to wipe the drool from my chin.

I'll be making a version of ratatouille in the next week or so. Now I want to screw my recipe and try it grilled.

Tom said...

That's a great looking menu. And it's so impressive that you made the wine to go with it. Wow.

Maggie said...

I've made roasted ratatoullie but this sounds even better.

Norm Schoen said...

Brooke-This recipe is a snap. Give it a whirl and let me know how it turns out.

Tom-Thanks for stopping by. The menu probably looks fancier than it really is. Cooking is easy. The wine was a little more work and we are really happy with the results.

Thanks for the note-I want to follow your house building project