It’s grilling season and the farmers markets are in full swing. Eggplant, all kinds of summer squash, green beans, onions, tomatoes and all of them are better with Chef Butter. Try this Grilled Ratatouille for a fresh summer treat. No need for meat.
Serves 6
Ingredients
2 Japanese eggplants
3 zucchini
4 yellow squash
2 ears of corn
Kosher salt
Fresh ground black pepper
1 medium red onion, diced
4 medium tomatoes, roughly chopped
Extra virgin olive oil
Half a log Basil Garlic Chef Butter
Method
Slice the eggplant, zucchini and yellow squash on the diagonal in quarter inch thick slices. Place on a sheet pan with the shucked corn and sprinkle with salt and pepper. Drizzle all the vegetables with the olive oil and allow it to absorb. Light the grill or heat up a grill pan to medium high. When the grill is hot, grill the vegetable slices on both sides so they have nice grill marks and transfer them to a serving platter, arranging them in an alternating pattern. Keep at room temperature.
When the corn is cool enough to handle, remove the kernels from the cob. Just before serving, heat the olive oil in a sauté pan over medium heat. Add the diced onion to the pan and sauté until translucent. Then add the tomatoes and cook over medium heat until a sauce forms. Depending on the water content of the tomatoes this can take 5 to 10 minutes. When the sauce has thickened slightly add the Basil Garlic Chef Butter and the corn. Swirl until incorporated. This will thicken the sauce a bit more, then pour the sauce over the grilled vegetables and serve. Vegetables can be heated up or served at room temperature.
