Grilled Ratatouille Salad | In Season
Celebrate the bounty of summer with this update on a classic French dish.
By Amy Traverso|Jun 16 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanPhoto Credit : Liz Neily | Styling by Liz Neily
It’s so easy to get ratatouille wrong. The main culprit is undercooked eggplant; the primary accomplice is a thin, watery sauce. You know what I mean. Picture that squeaky chunk of wet eggplant and think, Why is this woman trying to ruin my appetite in her food column?
It’s because I have a solution, dear reader! And not only does this ratatouille variation solve these problems, it also takes the cooking out of your kitchen and onto the grill, which is a relief this time of year. (Side note: ratatouille is a braised summer vegetable dish from the south of France. How hot is that French kitchen on ratatouille day?)
The solution is to caramelize all the vegetables (except the tomatoes) over the direct heat of a grill before topping them with an herby, garlicky dressing that evokes pesto (or pistou, as the French call it) but with a lemony edge and a dash of honey. I promise you’ll love it. And if you want to turn it into something more substantial, you can always add slices of fresh mozzarella and serve it with a nice baguette. Bon appétit!
Grilled Ratatouille Salad with Lemony Herb Dressing
