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Seasonal Recipe

Recipe for grilled ratatouille with tomato ragout

Jillian Bernardini

Serves 6

The grill adds a smoky element to this classic French vegetable stew. Reduce cherry tomatoes to a thick, syrupy sauce to coat the vegetables.

1large eggplant, cut in ½-inch rounds
2large summer squash, halved
2red bell peppers, seeded and quartered
1red onion, cut into ½-inch rounds
Olive oil (for sprinkling)
Salt and pepper, to taste
¼cup olive oil
3cloves garlic, finely chopped
1tablespoon tomato paste
1pint cherry tomatoes
1cup vegetable stock
4tablespoons chopped fresh basil
3tablespoons chopped fresh parsley

1. Light a charcoal grill or turn a gas grill to medium-high.

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2. In a bowl, combine the eggplant, squash, bell peppers, and onion. Sprinkle with olive oil, salt, and pepper and toss well. Grill the vegetables without moving them for 4 minutes. Turn and cook for 4 minutes more or until they are cooked through. Transfer to a bowl.

3. In a large skillet over medium heat, heat the olive oil. Add the garlic and tomato paste, and cook, stirring, for 2 minutes. Add the cherry tomatoes, and cook, stirring, for 5 minutes. Add the stock and bring to a boil. Simmer, stirring often, for 15 minutes. As the sauce thickens and reduces, use the back of a spoon to gently press on the tomatoes, so their juices evaporate into the pan.

4. Coarsely chop the grilled vegetables. Return to the bowl. Add the tomato sauce, basil, and parsley. Taste for seasoning and add more salt and pepper, if you like. Jillian Bernardini

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