Grilled Vegetable Provence Style
The flavors of these grilled vegetables are reminiscent of the French summer favorite, ratatouille, but grilling is so Texan! Next time you crank up the grill, grill these vegetables next to that Texas size steak, or add them on top of your burger. Serves 4Ingredients:1 eggplantSalt 1/2 cup extra-virgin olive oil2 teaspoons herbes de Provence*1 large ripe tomato, sliced crosswise 1/2 inch thick1 medium zucchini, sliced 1/2 inch thick2 Portobello mushrooms, stemmed, caps halved2 sweet bell peppersSalt and freshly ground pepper1 tablespoon balsamic vinegar1 teaspoon Dijon mustard1/4 cup Olive oilDirections:Light a grill, heat a grill pan or preheat the broiler. Slice eggplant in 1/2” slices, and sprinkle with salt. Set aside for 20 minutes. This helps remove the bitterness.In a small bowl, combine 1/2 cup of the olive oil with the herbes de Provence and brush it on the tomato, zucchini, Portobellos and bell peppers. Rinse salted eggplant and brush with seasoned oil. Sprinkle all the vegetables with salt and pepper and grill or broil, turning, until tender and lightly charred, about 2-5 minutes. Transfer the vegetables to a platter, cover with foil and keep warm.In another small bowl combine balsamic and Dijon. Whisk in olive oil slowly. Drizzle over vegetables and serve warm or room temperature. *Many grocery stores sell a dried herb blend called Herbs de Provence that is a traditional blend from southern France. If you do not have Herbs de Provence use any combination of the following herbs, fresh or dry: Savory, Rosemary, Thyme, Oregano, Basil, Marjoram.