See Doe Run Farms Photo GallerySee the Doe Run Farms BlogRegister Now!

Tennessee & Alabama CSA

Grilled Rattatouille

Ingredients

1- to 1¼-pound eggplant
Olive oil or vegetable oil
1 medium-large onion
1 green pepper
2 medium zucchini
2 medium yellow squash
4 garlic cloves, minced (1 generous tablespoon)
1½ tablespoons minced fresh thyme leaves
1 teaspoon salt
½ teaspoon crushed red pepper flakes (substitute minced jalapeño)
2 medium tomatoes, chopped
1 cup grated Asiago cheese (optional)

Instructions

1. Heat grill to high. Slice eggplant (peel it or not, as you prefer) about ¾-inch thick and brush with olive oil. When the grill is hot, place the eggplant on the grill and cook until brown on both sides. Move slices to the side or, if they are tender, remove to a tray. Repeat with onion slices, browning well on one side only (they’ll fall apart and you’ll lose them in the grill if you start flipping them).
2. Core the pepper and slice the sides into 4 large pieces. Slice zucchini and squash lengthwise in 3 slices.
3. Brush all with oil and as the eggplant comes off the grill, add the pepper and squashes. As all begin to brown and soften, remove them from the grill.
4. In a large heavy deep pan or skillet, add 2 tablespoons oil and garlic. Cook over medium heat until fragrant.
5. Chop vegetables coarsely and add to the pot along with thyme, salt and red pepper. Add chopped tomatoes and cook the mixture on medium heat for about 30 minutes, stirring often.
Serve in a large bowl with a slotted spoon. Sprinkle with grated cheese, if desired. Serves 8 as a side dish. Can be made two or three days ahead and reheated in the microwave.