Craving ratatouille, yet feeling too toasty to fire up the oven for roasting? Try out this recipe for Grilled Ratatouille, courtesy of Emeril Live: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-vegetable-ratatouille-recipe/index.html… add some cheese, pesto, fresh bread, and fruit, and you have a 100% market-sourced meal.

For an easy and delicious accompaniment to your ratatouille, the ye olde watermelon feta mint throwdown is our favorite salad slash dessert right now. As a matter of fact, I just can’t stop thinking about it… Anyhow, the possibilities for individualizing this one are truly endless (and highly encouraged!); but if you prefer a template to start from, here’s a simple one from that Martha: http://www.marthastewart.com/recipe/watermelon-and-feta-salad. We suggest substituting mint for the arugula, now that we’re in the full thrust of summer, and of course, using Martha’s Feta, from Highland Sheep Dairy…

Finally, enjoy the photos below, of last week’s market. See you soon!

Grilled Vegetable Ratatouille

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Emeril’s Under the Harvest Sun

Preheat the grill.

Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle.

Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.

In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.

In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)

This slideshow requires JavaScript.

Advertisements