Rick’s Grilled Ratta-Tooey

Name: Rick’s Grilled Ratta-Tooey
Ingredients: 2 tablespoons red wine vinegar; 1 teaspoon oregano; sea or coarse salt to taste; sea or coarse salt to taste; ¼ pound asiago cheese; freshly ground pepper to taste; 2 medium onions, Walla Wall, Vidalia or Maui preferred; 2 medium onions, Walla Wall, Vidalia or Maui preferred; 1 medium eggplant, about 1 pound; 1 medium summer squash or zucchini; 1 medium summer squash or zucchini; 2 medium onions, Walla Wall, Vidalia or Maui preferred; 2 medium onions, Walla Wall, Vidalia or Maui preferred; 2 tablespoons olive oil; 1 large ripe tomato, seeded and diced; 1 large golden or red bell pepper; 1 large golden or red bell pepper; 2 tablespoons chopped fresh cilantro; 1 teaspoon fines herbes; ¼ cup chopped black olives; 2 tablespoons chopped fresh basil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Ingredients

1 medium eggplant, about 1 pound
2 medium onions, Walla Wall,

Starter
Gluten-free
Vegetarian

Method

Cut the eggplant into ½-inch-thick slices. Salt them on both sides and place them in a colander for 30 minutes, then rinse and drain. You may cut off the peel if you wish.

Peel the onions and cut them in ½ inch slices. Quarter the summer squash or zucchini lengthwise. Cut the bell pepper into ½-inch pieces lengthwise.

Prepare a hot grill (500° to 600°). Brush the vegetables ligh