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Grilled Ratatouille with Ricotta and Charred Bread

May 2007

Grilled Ratatouille with Ricotta and Charred Bread

Tina Rupp enlarge

By: Rachael Ray

From: 30-Minute Meals »

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

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PAIR WITH:

Hill of Content Sparkling Red NV (Australia)

4 Servings
Prep 15 min

Ingredients:

1/2 cup extra-virgin olive oil (EVOO)
4 cloves garlic, smashed and grated
Flat-leaf parsley, finely chopped(a generous handful)
8 sage leaves, finely chopped
8 sprigs thyme, leaves finely chopped
4 sprigs rosemary, leaves finely chopped
2 small or 1 large zucchini, halved crosswise and sliced lengthwise 1/2 inch thick
2 red bell peppers, quartered and seeded
1 eggplant, sliced lengthwise 2/3 inch thick (I leave on half the skin — I like the color and texture it gives the dish)
Salt and freshly ground pepper
1/2 pound ricotta salata cheese, sliced
4 thick slices crusty bread
1 cup pitted black olives, finely chopped

Swap it
Replace the ricotta salata with feta or goat cheese.

Directions:

Preheat an outdoor grill or a grill pan to medium-high. In a large bowl, combine the EVOO, garlic, parsley, sage, thyme and rosemary.
Coat the zucchini and peppers with some of the oil mixture and set aside. Coat the eggplant with the remaining oil mixture. Season the vegetables liberally with salt and pepper. Grill the eggplant steaks, turning twice, for 10 minutes. Grill the peppers for 7 minutes and the zucchini for 5 minutes, turning each once. Divide the vegetables among dinner plates or arrange on a platter. Top with the cheese.
Grill the bread and slather with the olives. Serve alongside the vegetables.

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