There are a few foods that sing summer to me: blackberries just off the vine, a ripe peach, the first slice of watermelon with salt and feta. And now, this grilled ratatouille means late July, early August to me.
One good thing about this dish? Most of the cooking happens on the grill. When it’s as hot as I know it is on the East Coast right now, you might not feel like doing any cooking. But if you plan ahead, grill up eggplant, yellow squash, zucchini, red peppers, and ripe tomatoes in the morning, then simmer the stew on the stove for a bit, you have dinner ready for the evening, when it’s just too hot to bother.
This stew is great on its own, over white rice or quinoa, or piled on top of slices of crusty gluten-free bread. But my favorite way to serve it now is as a grilled ratatouille tart.
All you need to do is make a gluten-free tart shell. I love this one with Pecorino in the crust. The one you see above is a grain-free crust I played with that day: almond flour, arrowroot, and tapioca. I’m having playing with grain-free baked goods. You can also use a pie dough and put it into a tart pan.
I like to spread the bottom of the baked crust with a layer of goat cheese, then put the grilled ratatouille on top of the goat cheese. It’s a pretty stunning dinner, so delicious that it’s almost worth turning on the stove for a few moments in this heat.
Want to make grilled ratatouille this weekend? The recipe is on page 246 of our latest cookbook, Gluten-Free Girl Every Day. If you don’t have a copy yet, you might want to buy one!
If you do have a copy of our cookbook, would you consider putting a review on Amazon? It might help other people to find a cookbook that makes dinner time easier for them. Also, if you do make the grilled ratatouille, we’d love if you would post a photo on Twitter, Facebook, or Instagram, so you can entice other people to make it too.