Here is a version I'm calling ratatouille. It is not the traditional ratatouille like most would think of but it has most of the ingredients of ratatouille. Not stewed together for a long amount of time like in the classic recipe. I did most of mine on the grill and then combined them all together to make a great dish; just in time for summer. This recipe brings out the flavors through the smoke of the grill and a little added flavor with the addition of cheese, pesto, and balsamic.
1 eggplant sliced 1/4 inch rounds
1 large onion sliced 1/8 inch rounds
1 large red pepper
1 large zuchinni sliced thin
1 large tomato sliced in 1/4 inch rounds
1/3 cup basil pesto
3 oz of petite basque cheese or manchego or mozzerala sliced
1/4 cup extra virgin olive oil
Salt and pepper
Get grill hot and ready, with wood chips if possible.
For the eggplant
Some people like to salt the eggplant for 30 minutes to draw out some of the water and bitterness; you are more than welcome to do this but I did not because I don't think it is necessary. Simply drizzle eggplant slices with olive oil and season with salt and pepper. Set aside until ready to grill
For the vegetables
Season all the vegetables with oil, salt, and pepper. Then go out to the grill.
Place the red pepper in the hottest part of the grill to completely char all sides of the pepper. Then place the pepper in a plastic bag and let it rest for 10 minutes. Meanwhile grill the tomatoes, zuchinni, onions. Then place all the eggplant on the grill. Cook for 3 to 4 minutes and then flip over. Spoon pesto on the second side of all the slices and cook for 2 minute. Then add the cheese and melt completely. Take off all the vegetables and take inside to assemble
Peel the red pepper of the charred skin and remove the seeds. Slice and set aside. On the plate place one slice of the eggplant. Then add tomatoe, zuchinni, onions, and roasted pepper. Top all with another eggplant slice. Finish the plate with olive oil and balsamic. Serve and enjoy a great vegetarian dish with tons of flavor.