Grilled Ratatouille with Herb Pesto
 
 
Makes about 3 quarts
Ingredients
  • 1 medium eggplant, peeled and cut into ½-inch-thick slices
  • 5 teaspoons kosher salt, divided
  • 2 cups loosely packed fresh basil leaves
  • 1 cup loosely packed fresh parsley leaves
  • 3 cloves garlic, crushed
  • ¾ cup olive oil, divided
  • ¼ cup pine nuts, toasted
  • 2½ teaspoons ground black pepper, divided
  • 5 ripe plum tomatoes, halved lengthwise
  • 2 medium zucchini, cut into ½-inch-thick slices
  • 2 medium yellow squash, cut into ½-inch-thick slices
  • 1 large red onion, cut into ½-inch-thick rings
  • 1 medium red bell pepper, quartered
Instructions
  1. Place eggplant slices on several layers of paper towels; sprinkle 1 teaspoon salt all over slices. Let stand for 30 minutes. Pat dry with paper towels.
  2. In the work bowl of a food processor, pulse together basil, parsley, garlic, ½ cup olive oil, pine nuts, 1 teaspoon salt, and ½ teaspoon black pepper until mixture is almost smooth, stopping to scrape sides of bowl. Reserve pesto in a small bowl.
  3. On a large rimmed baking sheet, toss together tomatoes, zucchini, squash, onion, bell pepper, remaining ¼ cup oil, remaining 3 teaspoons salt, and remaining 2 teaspoons black pepper until well combined.
  4. Heat a cast-iron grill pan over medium-high heat. Grill vegetables in batches until lightly browned, 2 to 3 minutes per side. Cut vegetables into bite-size pieces.
  5. In a large bowl, stir together warm vegetables and desired amount of pesto. Serve immediately. Refrigerate remaining pesto in an airtight container for up to 2 weeks.
Notes
Salting the eggplant helps remove any bitterness. Toss hot cooked pasta or rice with leftover pesto, or serve it with crusty bread for dipping.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/grilled-ratatouille-herb-pesto/