I haven't posted much lately as I have been drowning in tomatoes and cucumbers and there are only so many tomato and cucumber salads one can post. However, the summer bounty from the CSA is coming to an end and I am now getting more manageable amounts. Although, I do have a lot of eggplants. This is the reason I made tonight's dinner, which allowed me to utilize some of my tomatoes, eggplants and late summer squash. The ratatouille comes from Cooking Light Grilling and I decided to serve it with lamb chops, although you could serve it with anything you like, including rice or pasta for a vegetarian dish. It was very tasty and healthy and great for utilizing that late summer produce.
Grilled Vegetable Ratatouille
1 medium eggplant, halved lengthwise (I used a small white and a small green eggplant)
1/4 tsp kosher salt, divided
2 medium zucchini or summer squash, halved lengthwise
1 medium green bell pepper, halved
1 medium red bell pepper, halved
1 medium red onion, quartered
1 cup halved cherry tomatoes
1 tbs olive oil
2 tsp herbs de provence
1/4 tsp freshly ground black pepper
1 garlic clove minced
1. Prepare grill. Salt eggplants if bought from the supermarket as they can be bitter, but if using fresh picked eggplant, they do not need to be peeled or salted. Coat eggplant, squash, peppers and onion with cooking spray and grill 5 minutes on each side or until tender.
2. Coarsely chop vegetables, place in a large bowl. Stir in salt, tomatoes and remaining ingredients, stirring until blended. Serve with lamb, chicken, beef, pasta or rice.