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GRILLED LEMON RATATOUILLE

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR
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PREP TIME
10 MINUTES


COOKING TIME
15 MINUTES


TOTAL TIME
25 MINUTES


SERVES
4


DIFFICULTY
EASY

INGREDIENTS

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

DIRECTIONS


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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