super delish

hi all,


so maybe the key to more blogging is being on vacation...


i thought i'd share a few of the recipes we are making this month. the first is a super delicious summer ratatouille from alice waters' the art of simple food (if you don't own that cookbook, i say go buy it. that and mark bittman's how to cook everything and jamie olivers jamie at home are my very favorite cookbooks & in heavy rotation)

matt grilled this up the other night; it tastes like the epitome of summer.

Ratatouille of Grilled Vegetables

Prepare all the veggies, seasoning them with salt as you go.

Trim the ends from

1 medium eggplant

2 medium summer squash

Cut into ¼ inch slices.

Peel and cut crosswise 1 large onion into ¼ inch thick slices.

Cut in half lengthwise and remove the stem and seeds from 2 sweet bell peppers

Remove the core from 3 ripe tomatoes

Cut off the ends and then cut in half crosswise.

Prepare a medium-hot fire and place a grill over it to preheat. When the fire is ready, clean the grill well & oil it using a cloth or paper towels. Pile up a few coals under part of the grill to make the fire hotter there. Brush all the veggies with olive oil.

Put tomatoes cut side down on the grill over the hottest area of the fire. Leave them for 3-4 minutes, turn them, cook them another 4 minutes & remove from grill. At the same time arrange the other vegetables over the medium-hot fire and grill them about 4 minutes on each side. Keep turning as needed to keep them from burning, checking or doneness at the stem ends. Remove when tender and set aside to cool down. When all veggies are grilled & cool enough to handle, cut them into ½ inch squares. Combine in a bowl with:

2 to 3 garlic cloves, chopped fine

Salt

10 basil leaves, chopped or cut into think strips

3 TBS extra virgin olive oil

Taste & adjust seasoning to preference. Serve warm or at room temperature.

plus a few gratuitous shots of these cuties: