TLC Cooking "Emeril's Grilled Vegetable Ratatouille (Video)"

Emeril's Grilled Vegetable Ratatouille

INGREDIENTS

5 tablespoons	extra-virgin olive oil, divided
2 1/4 teaspoons	salt
1 3/4 teaspoons	freshly ground black pepper
2 large,	ripe tomatoes halved
2 ears	corn, shucked
1 small	eggplant trimmed and cut lengthwise into 1/2-inch slices
2 large	portobello caps, cut lengthwise into 1/2-inch slices
1 large	zucchini trimmed and cut lengthwise into 1/2-inch slices
1 large	yellow squashtrimmed and cut lengthwise into 1/2- inch slices
1 small	red onion peeled and sliced into 1/2-inch rings
1 medium	red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1 medium	yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1/4 cup	sherry vinegar
3 tablespoons	freshly chopped mint

(about 3/4 pound)(about 1 pound)(about 1/2 pound)(about 1/2 pound)(about 1/2 pound)

PREPARATION:

Preheat the grill.
Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop. Place the corn directly on the grill. Cook for 2 minutes, and then rotate corn to cook the other side. Continue to rotate corn until all sides are slightly charred. Remove corn to a work surface and remove the kernels by placing the cob on a kitchen towel, and running a knife alongside it. Set the kernels aside. In a large bowl, combine the eggplant, mushrooms, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2- inch pieces. In a large bowl, drizzle in the remaining oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, corn, and the mint and toss to coat. Serve at room temperature.
This recipe was featured on the Vegetable Bounty Episode of Emeril Green.

This recipe appears in: Vegetarian

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