Grilled Ratatouille

Jul 15, 2007 by Chef Michael

Summer is finally here so last night I dusted off the BBQ for the first grill of the year. The steaks were a hit but it was the vegetables that stole the show.

When you live with a five-year-old food critic, anything that helps veggies pass the taste test is worth holding onto. Lately, I’ve noticed that getting Gabe involved with making dinner really helps when it comes to eating dinner. I haven’t had any luck getting a bowl of Thai noodles into him yet – even when he grates the ginger and helps me stir the pot – but I hit pay dirt last night!

I found an eggplant, zucchini and bell pepper in the fridge. Normally Gabe won’t go near an eggplant but after I decided to grill everything, he showed a sudden interest in vegetables. And once he got promoted to “Chief Flipper” it didn’t take him long to decide that maybe eggplant wasn’t such a bad idea after all. A wise career move!

We grilled everything, turning them over about 30 times more than was needed – then chopped the works into large chunks. I tossed in some basil leaves, dried tomatoes and a splash of balsamic vinegar. Grilled ratatouille – simply amazing.  And Mommy and Daddy liked it too!