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Categories:Viewed: 13 - Published at: 5 years ago
Ingredients
- 1 head garlic
- Olive oil, for brushing vegetables
- 3 large tomatoes, cored and halved crosswise
- 1 small eggplant, cut into 1-inch-thick rounds
- 2 large bell peppers, cored, halved and seeded
- 2 medium zucchini, halved lengthwise
- 1 cup canned chickpeas, drained and rinsed
- 2 Tbs. chopped fresh basil
- 1/2 cup tomato sauce, optional
Method
- Preheat gas grill to medium or prepare charcoal fire.
- Using sharp knife, slice off upper third from garlic head.
- Place garlic head in sheet of aluminum foil, sprinkle with oil and loosely wrap.
- Place on fairly hot section of grill and let cook while grilling vegetables, about 30 minutes.
- Brush surfaces of tomato halves with oil and place on grill, skin side down.
- Brush eggplant slices with oil and place on grill.
- Trim white ribs from peppers; brush with oil and place on grill, along with halved zucchini.
- (If theres not enough room, grill vegetables in stages.)
- Sprinkle all vegetables with salt and pepper to taste.
- Grill vegetables, sans tomatoes, using tongs to turn frequently, until tender but not overly charred.
- When bell peppers are done, transfer to medium bowl, cover with plastic wrap and set aside for 10 minutes.
- Transfer remaining vegetables to large, shallow, casserole dish.
- Scrape and discard charred skin from bell peppers.
- Coarsely chop all vegetables and transfer to large saucepan.
- Add chickpeas, basil, and salt and pepper to taste.
- Remove garlic from foil, squeeze out several individual cloves and chop or mash.
- Add to vegetables and mix well.
- (Save remaining roasted garlic for another use.)
- Over medium-low heat, gently heat ratatouille, stirring often and adding a little tomato sauce to moisten if desired.
- Serve with grilled polenta slices.
