Martha Stewart Grilled Ratatouille and Bulgur Salad

When the ratatouille is cooked in a pan or in the oven, the tomatoes and zucchini in the dish release their juice. But on the grill, the veggies caramelize, resulting in a smoky delight that pairs perfectly with your Father’s Day barbecue entrees. This recipe, from “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Big and Small” (Clarkson Potter; $ 26), calls for a bulgur base, but you can use anything from farro to couscous.

Grilled ratatouille and bulgur salad

For 4 people


1 cup of 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 rings

2 medium tomatoes, halved crosswise

2 tablespoons of fresh lemon juice (from 1 lemon)

½ cup fresh basil leaves


Combine the bulgur, 1½ cup of water, a pinch of salt and a drizzle of oil in a saucepan. Bring to a boil, then cover and cook over low heat until tender, about 12 minutes. Remove from fire; let stand, covered, 10 minutes. Aerate with a fork.

Heat the grill to medium-high. Brush the eggplant, zucchini, squash, onion and tomatoes with oil. Season with salt and pepper. Lightly scrape the grates. Grill the vegetables, turning once, until lightly charred and tender, 5 to 8 minutes.

Transfer the vegetables to a cutting board and cut them into 1-inch pieces; reserve the accumulated vegetable juices. In a large bowl, mix the bulgur with the reserved vegetable juices.

Add the lemon juice, season with salt and pepper and toss to combine. (Bulgur can be refrigerated in an airtight container for up to 2 days; let come to room temperature before serving.)

Serve the bulgur garnished with chopped vegetables, basil and a drizzle of oil.

Excerpt from “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Small and Small” (Clarkson Potter, $ 26)

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