Grilled ratatouille from Serious Eats

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Notes about this recipe

  • Aggie92 on August 22, 2016

    Holy Cow this was good! I can't wait to eat the leftovers. The only changes I made were to substitute fresh oregano for the marjoram and I added a pound of button mushrooms. I chunked up the vegetable first (except the tomatoes) and then grilled them in a wok-like grill basket. The tomatoes I cooked as directed and they were kind of messy to get off the grill. May just substitute some canned fire-roasted tomatoes next time. Took longer than the stated cooking time since the basket was relatively full and it took a while to drive off the moisture before the veg would brown up. Served at room temperature. This is a great make ahead side dish for a barbecue or a dinner party.

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