GRILLED LEMON RATATOUILLE

PREP TIME
10 MINUTES

COOKING TIME
15 MINUTES

TOTAL TIME
25 MINUTES

SERVES
4

DIFFICULTY
EASY

⅓ cup extra virgin olive oil
1 large lemon, juice and zest
2 cloves garlic, minced
2 tsp Herbes de Provence
Smoked sea salt, to taste
Red pepper flakes, to taste
2 zucchini, sliced ¼ inch thick
2 yellow squash, sliced ¼ inch thick
2 Japanese eggplant, sliced ¼ inch thick
1 large red onion, sliced ¼ inch thick
1 purple bell pepper, stemmed, seeded and sliced ¼ inch thick
1 pint grape tomatoes

1. Preheat grill to medium-high heat.

2. Combine marinade ingredients in a small mixing bowl, mix well.

3. Place sliced vegetables and tomatoes on a large cookie sheet. Brush vegetables on all sides with half of the marinade.

4. Place sliced vegetables and tomatoes on oiled grill. Cook vegetables for 3 minutes until browned; brush with marinade.

5. Flip and brown about 3 minutes for zucchini, squash, eggplant and tomatoes until blistered.

6. Cook 5 minutes per side for onion and peppers.

7. Transfer vegetables to cutting board and cut into large dice.

8. Transfer vegetables and tomatoes to a serving platter.

9. Serve with grilled meat or seafood at room temperature.

10. Drizzle any remaining marinade over grilled ratatouille and don't forget your Mark West wine.

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GRILLED LEMON RATATOUILLE

Ingredients:

Directions:

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