Here’s a healthy, summery side dish that goes great with most BBQ entrées. Ratatouille is a French classic, and a great recipe to make a day ahead of time. Taking the time to do the prep work is rewarded with a beautiful presentation and wood-fired flavor everyone will love.
Louisiana Grills Kitchen
Wood Pellet Recommendation
10 Roma tomatoes
4 yellow squashes
5 medium mushrooms
¼ cup Olive oil
1 brown onion diced
1 red bell pepper diced
1 yellow bell pepper diced
2 tablespoons chopped fresh basil
Can of crushed tomatoes – 28 ounce
1 clove of garlic minced fine
Cast iron pan – 12 inches
Set your Louisiana Grills grill to 375°F and allow to preheat.
Slice the tomatoes, squash, and zucchini into uniform slices of an 1/8 of an inch – About the thickness of a poker chip. Slice the mushrooms and set aside.
For the sauce – In some olive oil, sauté the onion and bell peppers until soft – 5 or 6 minutes. Add the garlic last as you sauté, about a minute before the peppers are done. Add the can of tomatoes and mix through. Remove from the heat and set aside.
Arrange the sliced vegetables over the sauce in the cast iron pan, in a circular pattern, starting from the outside and working toward the center. Top these with the sliced mushrooms, and then drizzle the olive oil over the top.
Cover the cast iron pan with foil and put in your Louisiana Grills grill for 40 minutes covered. After 40 minutes, remove the foil, and cook uncovered for an additional 30 minutes.
Once finished remove the entire cast iron pan containing the ratatouille from your grill and serve hot.
For a “cheesy” ratatouille, sprinkle some shredded gruyere or Swiss cheese over top before serving. Try using a flavored olive oil (Garlic, lemon) in your recipe for an added layer of flavor.