Foody Friday - Grilling

It's almost Summer! Grilling is my favorite Summer food option.

A few years ago, we only had a charcoal grill (many husbands out there would say "hooray!" to charcoal grills). I know, I know... the taste is superior. Blah blah blah.

Methinks gas is better because we turn a knob, push a button, and viola! the grill is ready. We use it 10 times more often than we used our charcoal grill, and I think it tastes fine. :)

So. I'm gonna go with a somewhat time-intensive recipe for my grilling recipe. Honestly, most of the time, I sprinkle chicken breasts with garlic salt and throw them on the grill with some veggies. That's my standard, not much of a recipe.

So here's a great, yummy yummy recipe. Mmmm... Great served with pitas and hummus. Last year it got 50/50 reviews from my kids (One loved it, one didn't).

Grilled Ratatouille

Ingredients:
4 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
2 yellow or red Grilled Bell Peppers

1 medium eggplant (about 1 pound)
1 small onion, peeled and quartered
Balsamic-Herb Vinaigrette (recipe follows)
1/2 pint cherry tomatoes, grilled*
12 mushrooms
2 small yellow zucchini, halved lengthwise
1/3 cup slivered fresh basil leaves

1.Spray medium glass casserole with nonstick cooking spray; set aside. To make basting mixture, combine 2 tablespoons vinegar with oil in small bowl; set aside.
2.Remove strips of peel from eggplant, lengthwise at 1-inch intervals, and remove ends. Slice eggplant into 1/2-inch-thick rounds. Thread eggplant and onion quarters onto metal skewers; baste. Grill on covered grill over medium coals 20 to 30 minutes or until grill-marked and tender, basting and turning every 10 minutes. Meanwhile, grill bell pepper skin side down on grill for 15-20 minutes. Allow to cool and remove skin.
3.Meanwhile, heat oven to 325°F. Prepare Balsamic-Herb Vinaigrette. Remove eggplant and onion from grill. Cut eggplant into 1/2-inch strips; place eggplant and onion in prepared casserole with Balsamic-Herb Vinaigrette. Cover loosely and place in oven to hold.

4.Grill cherry tomatoes. To grill mushrooms, thread whole mushrooms onto 2 or 3 metal skewers; baste mushrooms and cut sides of zucchini. Grill mushrooms and zucchini on covered grill over medium coals 10 to 15 minutes or until browned and tender, basting and turning once. Remove from grill; cut zucchini into 1/2-inch-thick slices. Add zucchini and mushrooms to eggplant mixture.
5.Dice bell peppers; add bell peppers and tomatoes to eggplant mixture. Stir in remaining 2 tablespoons vinegar and basil. Garnish, if desired.

Balsamic-Herb Viniagrette

Mix below ingredients in a small bowl:
4 cloves garlic, minced
3 tablespoons balsamic vinegar
1 teaspoon dried oregano leaves or 1 tablespoon minced fresh oregano
1 teaspoon dried thyme leaves or 1 tablespoon minced fresh thyme
1 teaspoon Dijon mustard
1 teaspoon black pepper

ENJOY!

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