Chef Tee’s Summer Ratatouille

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 2 baby zucchini squash, chopped
  • 2 baby yellow squash, chopped
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 2 Italian eggplant, peeled and diced
  • ¼ cup grilled elephant garlic slices (directions: coat garlic bulb w/olive oil; put on hot grill; grill covered about 10 minutes or until tender; carefully remove skin, slice bulb) 2 Tbsps. olive oil
  • Salt & Pepper to taste

Directions

  1. In large skillet, heat olive oil over medium-high heat.
  2. Add vegetables; cook until tender, tomatoes are soupy (about 15-to-20 minutes); season to taste w/Salt & Pepper.

 

Brian’s Grilled Summer Vegetable Salad w/Red Wine Vinaigrette

Serves 6 to 8Grilled summer veg salad
Prep time: 5-to-10 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 2 bunch of asparagus w/stems trimmed
  • 2 large yellow squash, cut into ¼-inch slices
  • 2 large zucchini squash, cut into ¼-inch slices
  • 1 large red onion, cut in half
  • 1 pint grape or cherry tomatoes
  • Olive oil
  • Salt & Pepper to taste
  • Large bowl of ice water
  • ¼ cup apple cider vinegar
  • ¼ cup red wine

Directions

  1. In large bowl, add asparagus, Salt & Pepper, enough oil to coat vegetables (about 2 Tbsps.); toss until asparagus is lightly coated w/oil; grill asparagus covered over medium heat until desired tenderness; remove asparagus from grill, put in bowl of ice water briefly to stop cooking process; remove vegetables from ice water; cut into 1-inch pieces; set aside.
  2. In large bowl, add zucchini, squash, Salt & Pepper, enough oil to coat vegetables (about 2 Tbsps.); toss until slices are lightly coated w/oil; grill vegetables covered over medium heat until desired tenderness; remove them from grill, put in bowl of ice water briefly to stop cooking process; remove vegetables from ice water; set aside.
  3. Coat red onion halves w/oil; season w/Salt & Pepper; grill covered over medium-high heat until desired tenderness; set aside; cut into bite-size pieces.
  4. In medium grill skillet, add tomatoes, coat them w/oil (about 2 Tbsps.); season w/Salt & Pepper; put skillet on grill; cook tomatoes covered over medium heat until desired tenderness.
  5. In large bowl, add all grilled vegetables; set aside.
  6. In small bowl, whisk together vinegar, red wine, 2 Tbsps. oil; pour mixture over grilled vegetables; toss until veggies are coated w/vinaigrette; serve.