Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Ratatouille has slowly been making a comeback, from that dish no one has ever heard of to everyone’s favorite vegetable medley. Fire up the grill and try this tailgate-inspired twist tonight.

Grilled Idaho Potato Ratatouille Salad

Ingredients:

2 lbs. large Idaho potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 Portobello mushrooms, destemmed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved top to bottom
2 heads of garlic
½ cut olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
2 tsp. fresh thyme leaves

Directions:

  • Wash and dry all vegetables except onions.
  • Cut potatoes into 1 inch, lengthwise wedges. Steam over boiling water, covered, for 10 minutes. Remove and pat dry with paper towels.
  • Cut eggplant into 1-inch slices, cut zucchini and yellow squash in half lengthwise, seed and quarter green and red peppers.
  • Place all vegetables, including potatoes, on baking sheets and brush with olive oil to prevent sticking.
  • When grill is hot and ready, lightly oil the grill tray.
  • Place eggplant, squash and mushrooms crosswise on the grill so they don’t fall through.
  • Place the tomatoes and peppers in a wire grilling basket.
  • Place garlic heads directly on grill.
  • With the grill lid closed, cook all the vegetables for 5 minutes.
  • With tongs and metal spatula, turn the vegetables and grill them, with the lid closed, for another 5 minutes. If all the vegetables won’t fit, grill in batches.
  • Once the vegetables are cooked, arrange them on a large serving platter. If the Portobellos are large, cut them in half.
  • Half the grilled heads of garlic and squeeze out the soft pulp into a small bowl. Whisk in the balsamic vinegar and pour over the vegetables.
  • Sprinkle with fresh thyme leaves and serve warm.

Yield:

8 servings

Ralph goes meatless! Watch as chef Ralph kicks off The Big Game with nutritious tailgating food using Lightlife Plant-Based Ground.

The Balancing Act kicks off 2020 with a football-themed extravaganza! Tailgate with Ralph on the Road, hear from football legend Michael Irvin, and more. First, Beth Troutman is on location at InnovAge in Denver, Colorado to learn more about their PACE program, which helps seniors live independently. Then, Ralph goes meatless! Watch as celebrity chef Ralph Pagano kicks off […]

Beth Troutman is on location at InnovAge in Denver, Colorado to learn more about their PACE program, which helps seniors live independently.