Thursday, 5 September 2013

Grilled Ratatouille & Tabouleh Salad
with
Coriander & White Balsamic
Dressing

Whenever I have BBQ;
These are my go to veggies!
Easy, available and there is no clean up as it is all cooked on the Barbie!
Best of all
Hubby is the one doing it!
I just dress it~
This year when I came back from Italy, I lovingly waited for my zucchini to grow.
Truthfully,
I expected my family to have picked some already, since I was accustomed to seeing the bounty in Italy.
So I waited;
Well, if you grown zucchini you don't have to wait for long!
My patience was rewarded with fast growing zucchini. So much I have already blanched and frozen some and some I made chocolate zucchini cake, which my family loved.
Much of it was cooked fresh and added to many dishes at dinner time.
But this dish is my all time favourite.
Bursting with fresh flavor and I combined Mediterranean with Middle Eastern for this dish.
 
 


Tabouleh
 
1 cup fine cracked wheat
1/4 cup water
1/2 tsp salt or to taste
1/4 cup EVOO
3 tbsp each chopped parsley and mint
1/2 tsp ground black pepper
1/4 cup chopped or quartered grape tomatoes
1/4 cup chopped unpeeled English cucumber
 
Ratatouille
2 peppers: green, red or yellow
1 eggplant, sliced 1/2" lengthwise
1 zucchini, sliced 1/2" lenghtwise
1 clove garlic, minced
3 tbsp parsley, chopped
1/4 cup EVOO
1/2 tsp coriander seeds
3 tbsp White balsamic vinegar
1/2 tsp salt or more to taste

2-3 tbsp. Pecorino Romano or Parmesan cheese shards
 
Tabouleh
Soak the cracked wheat in water for 1/2hr - 1hr. Depending on how you like the chewy factor.
Drain any remaining water. Toss in vegetables, herbs and coat with oil, salt and pepper. Mix it up well to blend flavours. Set aside. This can be made up to 2 days in advance.
 
Ratatouille:
On a hot grill or BBQ scorch the skin of the peppers until blackened. Remove to slightly cool to the touch. Scrape off peel with your hands or a knife. Seed and cut into desired serving sizes.

Meanwhile grill slices of vegetables turning to cook. They have no extra oil so they will slightly dehydrate but, you will be adding the dressing later, so no worries. When softened remove to a platter to cool to the touch. Cut into desired servings.

In a small heated skillet, toast the coriander seeds. Toss to evenly distribute heat. Remove to cool. Crush in a mortar & pestle or place in a baggy and smash with a meat pounder/hammer or bottom of  an empty wine bottle.
Dressing:
Whisk, oil, vinegar, salt, garlic, parsley and coriander.
Presentation:
Family Style: toss both plates together and serve on a large platter or
Companies Coming: Spread Tabouleh on a large platter and decoratively place the grilled vegetables over top.

Sprinkle warm salad with cheese!
 
 
Enjoy with love!
 
 

 



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