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6
servingsEasy
20 min
By Andrew Schloss and David Joachim
Published 2007
Here ratatouille, the symphonic vegetable stew of Provence, has been recast for the grill. In a traditional ratatouille, the vegetables are layered in a casserole with herbs and olive oil and simmered until their flavors mingle. Moving everything over a flame causes each vegetable to retain more of its distinctive flavor and texture and transforms the finished dish into a mountainous grilled salad, glistening with olive oil and radiating the aroma of fresh basil.