Ratatouille is a frugal summer dish, but who wants to turn on the oven to cook it? Not me! That is why I cook all of the ingredients individually on the grill and then assemble it! I shared my recipe for Grilled Ratatouille on $5 Dinners tonight.
When I grill small vegetables that can easily slip through the grill, I use a grilling tray. If you don’t have a grilling tray, you can use foil to grill your veggies like Rebecca at Loose Ends. Vegetables can take anywhere from 5 – 20 minutes to grill. I remove them as they become tender and place them on a covered dish to help retain heat. To speed up cooking time, place the cover on the grill while the veggies are cooking.
Cut squash, eggplant, and potatoes 1/4 – 1/2 inch thick lengthwise, brush with oil, and cook directly on the grill 4 inches above coals. If I am cooking veggies with meat, I place the vegetables around the side so they are not directly over the coals which will flare up when the meat drips on them. If I am not cooking with meat, I cook the vegetables directly over the coals. They usually cook through in about 15 minutes.
Batch grill! Since you have the coals lit, cook a week’s worth of veggies in one night.
When I grill corn on the cob, I pull back the husks but do not remove them. Then I remove the silk, brush with melted butter, and sprinkle with spices. Then I pull the husks back up over the corn and grill the corn in the husk.
Corn on the cob cooks in about 15 – 20 minutes when cooked in the husk over a direct flame. But some times the corn still gets a little charred. Annie from Real Life Living shared Corn on the Cob Grilling Tips and made me rethink my method! Elsa from Elsa’s Cooking Diary shared her method for grilling corn which is half way between mine and Annies. Both Annie and Elsa’s methods are a great way to prevent charring.
Do you have a vegetable grilling tip?