Grilled ratatouille with fried capers

To satisfy their loved ones, many cooks will go to tremendous measures, and I am no different for my husband Marc. People enjoying the meal you offer them is, after all, one of the best benefits.

Unfortunately, my husband Marc despises ratatouille, which is a shame because I love it so much! He does, however, adore each individual component of the well-known Provençal cuisine, including the tomatoes, onions, bell peppers, zucchini, and eggplants (okay, maybe not the eggplants as much). His one and only actual criticism is of the mushy, soggy vegetables. So instead of stewing the vegetables, why not grill them? The grilled ratatouille is ready! Just before serving, I scatter fried capers on top of the sauce for a salty bite. These are seriously addicting! This ratatouille is incredibly flavorful and delicious served on its own with slices of crusty bread. However, it also tastes great when served as a side dish to grilled fish or poultry. Serve it with toasted couscous as a main dish. Pour it over fried or poached eggs for brunch. Always drizzle it with a delicious, strong extra virgin olive oil when serving.

DIRECTIONS

1.Fire up a barbecue made of charcoal, gas, or electricity. Slices of red peppers, zucchini, and eggplant should be placed on a jelly roll pan and lightly brushed with oil on all sides. Place the vegetables straight on the grill once it is hot and cook them until grill marks start to emerge. Vegetables should be grilled on all sides until grill marks emerge. Place on a dish, salt, and allow to cool to room temperature. After cooling, slice into 3/4-inch pieces and put away.

2.The tomatoes should be coarsely chopped after being placed in the food processor bowl. Place aside.

3.Over high heat, place a sizable heavy-bottomed saucepan. Add the onions and olive oil. With occasional stirring, sauté the onions for 8 to 10 minutes, or until they are golden brown. While swirling continually and being careful not to let the garlic brown, add the garlic and continue sautéing for for one minute. When using canned tomatoes, add the water and whisk thoroughly before adding the chopped tomatoes and saved tomato juice. Heat should be decreased to medium-low as soon as the sauce reaches the boiling point. Stirring occasionally, slowly simmer, covered, for 35 to 40 minutes or until the sauce is thick. Add the basil, salt, and pepper. Simmer for 2 to 3 minutes, stirring frequently, or until the basil has wilted. After about 10 minutes of cooling, transfer to a bowl and toss in the grilled vegetables. If necessary, taste and add salt and pepper. Depending on the dish it will be served with, serve the ratatouille warm or at room temperature. Just before serving, scatter the fried capers on top and drizzle with olive oil.