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 4
1/2 cup extra-virgin olive oil
2 teaspoons herbes de Provence*
1 large ripe tomato, sliced crosswise 1/2 inch thick
1 medium zucchini, sliced 1/2 inch thick
2 Portobello mushrooms, stemmed, caps halved
2 sweet bell peppers
Salt and freshly ground pepper
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup Olive oil
Light a grill, heat a grill pan or preheat the broiler.
Slice eggplant in 1/2â€ť 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.