Ratatouille.
No, not the movie, the dish.
Sure, people make this nice blend of tomatoes, eggplant (or aubergine if you prefer), onions, squash, and all that all the time, so why bother posting about it here?
Ah - simply because it was all done on the grill!
Over varying amounts of direct heat I cooked a whole Japanese eggplant (from the garden), a zucchini (likewise), a yellow squash (ditto), two halves of an onion, and a passle of grape tomatoes (both of these last were store-bought, more's the pity). All had been coated with a bit of canola oil and a dusting of lemon zest before they hit the grill, and as with the tenderloin of a week or so prior, there was a tray with some hickory chips to add a subtle smokiness.
Once each had cooked and been removed from the grill (each at its own time, of course), the eggplant, zucchini, squash, and onion were sliced fairly thinly and uniformly, mixed with the tomatoes (which had collapsed into a near-sauce under the relentless heat) along with a bit of garlic salt and a dash of white balsamic vinegar.
The results were beyond adequate - this was a delicious dish, and one that will be repeated as the garden provides her bounty through these coming weeks and months.
Highly recommended.
Enjoy!
No, not the movie, the dish.
Sure, people make this nice blend of tomatoes, eggplant (or aubergine if you prefer), onions, squash, and all that all the time, so why bother posting about it here?
Ah - simply because it was all done on the grill!
Over varying amounts of direct heat I cooked a whole Japanese eggplant (from the garden), a zucchini (likewise), a yellow squash (ditto), two halves of an onion, and a passle of grape tomatoes (both of these last were store-bought, more's the pity). All had been coated with a bit of canola oil and a dusting of lemon zest before they hit the grill, and as with the tenderloin of a week or so prior, there was a tray with some hickory chips to add a subtle smokiness.
Once each had cooked and been removed from the grill (each at its own time, of course), the eggplant, zucchini, squash, and onion were sliced fairly thinly and uniformly, mixed with the tomatoes (which had collapsed into a near-sauce under the relentless heat) along with a bit of garlic salt and a dash of white balsamic vinegar.
The results were beyond adequate - this was a delicious dish, and one that will be repeated as the garden provides her bounty through these coming weeks and months.
Highly recommended.
Enjoy!
No comments:
Post a Comment