When ratatouille is cooked on the stove or in the oven, the tomatoes and zucchini in the dish release their juices. But on the grill, the vegetables caramelize, resulting in a smoky deliciousness that pairs perfectly with the main dishes in your Father’s Day barbecue. This recipe, from “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Big and Small” (Clarkson Potter; $26), calls for a base of bulgur, but you can use whatever you have, from farro to couscous.
Grilled Ratatouille and Bulgur Salad
Serves 4
Ingredients
1 cup bulgur, farro or couscous
Coarse salt and freshly ground pepper
Extra-virgin olive oil
1 medium eggplant, cut lengthwise into ¾-inch-thick strips
1 medium zucchini, cut lengthwise into ¾-inch-thick strips
1 medium yellow summer squash, cut lengthwise into ¾ -inch-thick strips
1 large onion, sliced into ¼-inch rounds
2 medium tomatoes, halved crosswise
2 tablespoons fresh lemon juice (from 1 lemon)
½ cup fresh basil leaves
Directions
Combine bulgur, 1½ cups water, a pinch of salt and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
Heat grill to medium high. Brush eggplant, zucchini, squash, onion and tomatoes with oil. Season with salt and pepper. Lightly oil grates. Grill vegetables, turning once, until lightly charred and tender, 5 to 8 minutes.
Transfer vegetables to a cutting board and chop into 1-inch pieces; reserve accumulated vegetable juices. In a large bowl, toss bulgur with reserved vegetable juices.
Add lemon juice, season with salt and pepper, and toss to combine. (Bulgur can be refrigerated in an airtight container up to 2 days; let come to room temperature before serving.)
Serve bulgur topped with chopped vegetables, basil and a drizzle of oil.
— From “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small” (Clarkson Potter, $26)
