Grilled Idaho Potato Ratatouille Salad
Submitted by happyzhangbo
Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the grilled vegetable side that deserves a place at the center of the summer picnic table. Idaho potatoes get a 10-minute pre-steam so they finish tender on the grill without charring to leather. The rest of the vegetables (eggplant, zucchini, summer squash, portobello caps, bell peppers, tomatoes, and onion halves) all take a brush of olive oil and hit the grates at the same time.
The real move is grilling whole heads of garlic right on the fire. After 10 to 12 minutes under the closed lid, the cloves turn jammy and sweet. Squeeze the roasted pulp into balsamic vinegar and whisk into a thick, smoky dressing that drizzles over everything. That roasted garlic is what elevates this from “grilled vegetables” to “provence on a plate."
Arrange the grilled vegetables on a big platter, pour the dressing over, scatter with fresh thyme or chives. Eat warm or at picnic temperature, no chilling needed. Feeds eight for barbecue season.
Chef Tips
- Pre-steam the potatoes. Raw potatoes on the grill burn outside before cooking inside. The 10-minute steam is a must for this dish.
- Use a grill basket or tray for small vegetables. Peppers and tomatoes fall through regular grates. A basket keeps them exactly where you want them.
- Slice the vegetables crosswise to the grates. That way they don’t slip between the bars and flip onto the coals.
- Roast the whole garlic heads with their papery skins on. The paper protects the cloves and the skins come off easily after cooking.
Variations
- Swap Idaho potatoes for Yukon Gold or fingerlings for a creamier texture.
- Add grilled asparagus or corn on the cob for more color and seasonal flavor.
- Crumble feta or fresh goat cheese over the warm vegetables before serving for a Mediterranean finish.
Ingredients
Directions
Wash and dry all vegetables except for onions.
Cut potatoes into 1-inch thick lengthwise wedges.
Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes.
Remove potatoes from steam and pat dry with paper towels.
Prepare remaining vegetables:
cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers.
Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling.
Prepare grill.
When grill is ready, lightly oil the grill tray.
Place eggplant, squash and mushrooms on the grill crosswise so they don’t fall through the grill tray.
Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don’t fall through into the grill.
Place garlic heads directly on grill.
With the grill lid closed, grill all vegetables for 5 minutes.
With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5 to 6 minutes.
If all vegetables don’t fit on the grill, cook in batches.
When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they’re large).
Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl.
Whisk together the balsamic vinegar and the garlic, then pour over the vegetables.
If not using garlic, just drizzle vinegar over vegetables.
Sprinkle vegetables with the fresh thyme leaves or chives, if desired.
Serve salad warm or at “picnic” temperature no need to chill.
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