Grilled Ratatouille with Chickpeas

Grilled Ratatouille with Chickpeas Recipe - Vegetarian French Cuisine

Region / culture: France | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled Ratatouille with Chickpeas is a delicious and healthy dish that is perfect for summer grilling. This recipe combines a variety of fresh vegetables with protein-packed chickpeas for a satisfying and flavorful meal.

History

Ratatouille is a traditional French dish that originated in the Provence region. It is typically made with a combination of eggplant, zucchini, bell peppers, tomatoes, and onions, all cooked together in a savory sauce. This grilled version adds a smoky flavor to the dish, making it perfect for outdoor cooking.

Ingredients

1 head of garlic
olive oil, for brushing vegetables
3 large tomatoes, cored and halved crosswise
1 small eggplant, cut into 1-inch-thick rounds
2 large bell peppers, cored, halved, and seeded
2 medium zucchini, halved lengthwise
1 cup canned chickpeas, drained and rinsed
2 tbsp chopped fresh basil
0.5 cup tomato sauce (optional)

How to prepare

1. Preheat the gas grill to medium or prepare a charcoal fire.
2. Using a sharp knife, slice off the upper third from the garlic head. Place the garlic head on a sheet of aluminum foil, sprinkle with oil, and loosely wrap it. Place it on a fairly hot section of the grill and let it cook while grilling the vegetables, for about 30 minutes.
3. Brush the surfaces of the tomato halves with oil and place them on the grill, skin side down. Brush the eggplant slices with oil and place them on the grill. Trim the white ribs from the peppers, brush them with oil, and place them on the grill along with the halved zucchini. If there's not enough room, grill the vegetables in stages. Sprinkle all the vegetables with salt and pepper to taste.
4. Grill the vegetables, except for the tomatoes, using tongs to turn them frequently, until they are tender but not overly charred.
5. When the bell peppers are done, transfer them to a medium bowl, cover with plastic wrap, and set aside for 10 minutes.
6. Transfer the remaining vegetables to a large shallow casserole dish.
7. Scrape and discard the charred skin from the bell peppers.
8. Coarsely chop all the vegetables and transfer them to a large saucepan. Add chickpeas, basil, and salt and pepper to taste.
9. Remove the garlic from the foil, squeeze out several individual cloves, and chop or mash them. Add them to the vegetables and mix well. Save the remaining roasted garlic for another use.
10. Over medium-low heat, gently heat the ratatouille, stirring often and adding a little tomato sauce to moisten if desired. Serve with grilled polenta slices.

Variations

Add other vegetables such as mushrooms, asparagus, or artichokes to the ratatouille for added flavor and texture.
Top the dish with crumbled feta or goat cheese for a creamy finish.
Add fresh herbs like parsley or thyme for extra flavor.

Cooking Tips & Tricks

Make sure to preheat your grill before cooking the vegetables to ensure even cooking.

- Brush the vegetables with oil before grilling to prevent sticking and add flavor.

- Use a grill basket or grill pan to cook smaller vegetables like chickpeas to prevent them from falling through the grates.

- Don't overcook the vegetables - they should be tender but still have a bit of bite to them.

Serving Suggestions

Serve the Grilled Ratatouille with Chickpeas as a main dish with a side of grilled polenta slices or crusty bread. It can also be served over cooked quinoa or brown rice for a heartier meal.

Cooking Techniques

Grilling the vegetables adds a smoky flavor to the dish and helps to caramelize the natural sugars in the vegetables, enhancing their flavor. Make sure to cook the vegetables until they are tender but still have a bit of bite to them for the best texture.

Ingredient Substitutions

You can use any variety of vegetables in this recipe, depending on what you have on hand. Feel free to mix and match to create your own version of ratatouille.

- If you don't have chickpeas, you can use white beans or lentils as a protein source.

Make Ahead Tips

You can prepare the ratatouille ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the Grilled Ratatouille with Chickpeas in a large serving dish, garnished with fresh basil or parsley. You can also drizzle it with a bit of balsamic glaze for added flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir. It also goes well with a side salad or grilled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the ratatouille in a saucepan over medium heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 9g

- Sugars: 12g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 80% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains: None

Summary

This Grilled Ratatouille with Chickpeas is a nutritious and balanced meal, packed with vitamins, minerals, and fiber. It is low in calories and fat, making it a healthy option for those looking to maintain a balanced diet.

Summary

Grilled Ratatouille with Chickpeas is a delicious and nutritious dish that is perfect for summer grilling. Packed with fresh vegetables and protein-rich chickpeas, this dish is a healthy and satisfying meal option. Enjoy it on its own or paired with your favorite side dishes for a complete meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was wandering through the bustling streets of a French market in Provence. The air was filled with the fragrant scent of fresh herbs and ripe vegetables, and I couldn't help but feel inspired by the vibrant colors and flavors all around me.

As I meandered through the stalls, I came across a small, unassuming booth tucked away in a corner. The sign above it read "Chef Pierre's Provençal Delights." Intrigued, I approached the booth and was greeted by a friendly, elderly man with a twinkle in his eye.

"Bonjour, madame!" he exclaimed, his voice filled with warmth. "Are you a fan of traditional French cuisine?"

I nodded eagerly, my curiosity piqued. The man, who introduced himself as Chef Pierre, smiled and handed me a pamphlet detailing some of his signature dishes. One in particular caught my eye - Grilled Ratatouille with Chickpeas.

"Ah, a classic dish from the south of France," Chef Pierre explained. "It's a simple yet delicious recipe that highlights the natural flavors of fresh vegetables and herbs. Would you like to give it a try?"

Without hesitation, I eagerly agreed. Chef Pierre handed me a handwritten recipe card and a basket filled with the freshest produce I had ever seen - ripe tomatoes, zucchini, eggplant, bell peppers, and a can of chickpeas. He instructed me on how to prepare the vegetables, season them with herbs and olive oil, and grill them to perfection.

I followed his instructions diligently, chopping and slicing the vegetables with care and arranging them on the grill. As the vegetables sizzled and charred, a tantalizing aroma wafted through the air, filling my senses with anticipation.

Finally, the dish was ready. I plated the grilled vegetables and chickpeas on a rustic ceramic platter, drizzling them with a generous glug of extra virgin olive oil and a sprinkle of fresh herbs. With a sense of pride and excitement, I took a bite.

The flavors exploded in my mouth - smoky, sweet, and savory all at once. The vegetables were tender and caramelized, the chickpeas added a satisfying crunch, and the herbs lent a fragrant depth to the dish. It was a symphony of flavors that danced on my taste buds, transporting me to the sun-drenched fields of Provence.

From that moment on, Grilled Ratatouille with Chickpeas became a staple in my culinary repertoire. I shared the recipe with friends and family, who were equally enchanted by its simplicity and deliciousness. Over the years, I refined and perfected the dish, adding my own personal touches and variations.

Now, whenever I prepare Grilled Ratatouille with Chickpeas, I am reminded of that fateful day in the French market, where I discovered a recipe that would become a cherished part of my culinary journey. It is a dish that embodies the essence of French cuisine - fresh, flavorful, and full of heart.

As I sit down to enjoy a plate of Grilled Ratatouille with Chickpeas, I can't help but feel grateful for the culinary adventures that have shaped my love for cooking. Each bite is a reminder of the joy and passion that I put into every dish, inspired by the memories and experiences that have enriched my life.

And so, with a contented smile on my face and a satisfied belly, I raise my glass to Chef Pierre and the serendipitous encounter that led me to discover the magic of Grilled Ratatouille with Chickpeas. Santé!