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Recipes

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Grilled Ratatoille

zucchini (whole if small, long strips if large)
eggplant (thickly sliced)
onions (sliced in thick slices held together by a couple of toothpicks)
cherry or small tomatoes
balsamic salad dressing
garlic
lemon juice

Carefully grill (or broil) all veggies (not including the tomatoes) so they are just done but not mooshy. In the mean time, put some of the salad dressing in a large bowl. Squeeze the garlic into the bowl, add some lemon juice and the tomatoes cut into chunks. Let this sit for 10 to 20 minutes to let the garlic mellow a bit. When the veggies come off the grill, cut them into serving sizes and add them to the bowl while they are still hot. Toss it all gently and let it sit at room temperature until the rest of your meal is ready.

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