Grilled Vegetable Ratatouille Stack

Instructions

1. Step 1

   Wash and dry the vegetables. Cut the eggplant, zucchini, tomatoes, onion, and bell peppers as noted, keeping the pieces broad enough to stack.

   Timer: 15 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 600.0 gr Eggplant, 200.0 gr Onion, 400.0 gr Tomato, 400.0 gr Zucchini

   Cookware: Chef Knife, cutting board

2. Step 2

   Preheat the grill to medium heat and clean the cooking grate.

   Timer: 10 min (fixed)

   Cookware: grill

3. Step 3

   Combine 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, garlic, and basil in a small bowl. Set the basil-garlic oil aside for serving.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Basil, 8.0 gr Garlic, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: small bowl

4. Step 4

   Combine the remaining 3 tbsp (45 ml) olive oil and ⅝ tsp (4 gr) salt with the thyme and black pepper. Brush the seasoned oil lightly over both sides of the prepared vegetables.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 45.0 ml Olive Oil, 4.0 gr Salt, 2.0 gr Thyme

   Cookware: mixing bowl, pastry brush

5. Step 5

   Grill the eggplant and onion until tender and marked, about 4 minutes per side. Grill the pepper panels until tender and lightly charred, about 6 minutes total, turning once.

   Timer: 8 min (fixed)

   Cookware: grill, kitchen tongs

6. Step 6

   Grill the zucchini until tender but intact, about 3 minutes per side. Grill the tomato slices just until marked and warmed through, 1 to 2 minutes per side.

   Timer: 6 min (fixed)

   Cookware: grill, kitchen tongs

7. Step 7

   Rest the grilled vegetables for 3 minutes. Divide them among four portions and build compact stacks, alternating the different vegetables.

   Timer: 5 min (fixed)

   Cookware: kitchen tongs, serving platter

8. Step 8

   Spoon the basil-garlic oil over the stacks and serve warm or at room temperature.

   Timer: 1 min (fixed)

   Cookware: serving platter, small bowl