Sunnys Easy Grilled Ratatouille Recipes

Steps:

• Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
• Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
• For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
• Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
• For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
• Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

Steps:

• Prepare a grill for medium heat.
• Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
• When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

Steps:

• Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
• Grill the cabbage. Preheat the grill to 350 degrees F.
• Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
• Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the heavy cream, pesto, flour, red chile flakes, 1/2 cup warm water and a pinch of salt and pepper in a medium bowl. Set aside.
• Working on a lightly floured surface, divide the dough in half and roll each half to make a rope about 3/4-inch-thick. Cut each rope in to 4 equal parts. Twist each piece into a knot, making 8 knots.
• Spray a large oval baking dish or large deep-dish pie pan with nonstick cooking spray. Pour a third of the sauce into the bottom of the dish. Layer with half of the ravioli in a single layer. Top with another third of the sauce, then layer with the remaining ravioli and top with the remaining sauce.
• Place the knots along the inside edge of the pan, on top of the ravioli. Spray the knots with the cooking spray and sprinkle with garlic salt.
• Bake until the garlic knots are a rich golden brown and the pasta sauce is bubbly, 40 to 50 minutes. Top with Parmesan and torn basil if using.

Steps:

• For the pork roll and corn: Preheat the grill to 400 degrees F.
• Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
• For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
• For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

Steps:

• Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
• Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
• Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
• Cut onions into slices 1/2 inch thick; coat with oil mixture.
• Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
• Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
• When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
• Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
• When ready to serve, adjust seasonings. Additional olive oil may be necessary.

Steps:

• Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
• Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
• Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
• Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
• Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.

Steps:

• At least an hour before cooking, light the charcoal fire.
• Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
• Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
• Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
• Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
• Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
• Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
• Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
• Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.