The famous French dish ratatouille is associated with Provence, its roots tracing back to Nice. Ratatouille “Nicoise” is the original name of the meal which in earlier times was the food of the French peasants. Comparable dishes can be encountered not only in France but also in many countries around the Mediterranean Sea such as: Italy, Hungary, and Bulgaria. The Greeks would add potatoes and call it “briam”, the Turks would add mushrooms and call it “imam byaldi”, while in Bulgaria and Romania the dish can be encountered under the name “guvech”, and the Israeli cook “saksuka” while Spanish make “pisto”. They all are the relatives of the French ratatouille and thus this wonderful vegetable dish can be easily called a Mediterranean dish.
When we grill vegetables in the summer I always try to make more than we will need for dinner. Leftover vegetables are perfect for the great, French dish ratatouille. The smokiness of the grill creates a unique and delicious flavor in the veggies. Preparing this wonderful dish is such a pleasure: all you need to do is chop up your previously prepared vegetables, add a little of this and a little of that, and “voila” the summer ratatouille is ready to be enjoyed.
Ratatouille is great to take to a picnic, excellently compliments meals as a side dish, or can start off the night as an appetizer when served with fresh bread, flatbread, toast, crackers, or chips. The dish can be enjoyed both, warm or cold, making it very versatile and delectable.
- 1 medium eggplant
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium onion (yellow or red)
- 1-2 sweet peppers
- 2 cloves garlic, minced
- 2-3 medium tomatoes
- ¼ cup finely chopped fresh parsley
- Freshly ground black pepper
- Olive oil
Cut vegetables in half, sprinkle them with salt and pepper, drizzle with olive oil, and cook on the grill.
Peel off the skin of the grilled tomatoes and peppers.
Dice or slice the grilled vegetables. Add garlic, parsley, and a bit of olive oil. Add some salt and black pepper if needed. Stir and let stand for 5-10 (or more) minutes, so flavors enhance.
Cook with pleasure!