Pinpoint Weather Alert Day: Frigid cold, icy roads

Grilled Ratatouille with ELWAY'S

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

ELWAY'S Downtown Grilled Ratatouille with Bratwursts by Chef Robert Bogart

Store-bought brats 

2 Yellow Squash

2 Zucchini

2 Red onion

1 Glove garlic, minced

1/4 cup olive oil

1/8 cup balsamic dressing

1/2 teaspoon salt

1/2 teaspoon pepper


Slice zucchini and squash lengthwise about 1/2 inch thickness. 

Slice the onion into 1/2 inch rings. 

In a plastic bag or bowl mix olive oil, balsamic, salt pepper and minced garlic or simply use a nice Italian dressing. 

Place vegetables in bowl or plastic bag and let sit for an hour or overnight refrigerated. 

On a medium-high grill take out the vegetables and place on the grill.  Grill each side for about a minute.  (They should be a little firm do not cook through.)

Once cooked, place vegetables in a bowl and cover.  Let vegetables sit for about 10 minutes and steam in bowl.  While vegetables are steaming you can grill your favorite brat or hamburger. 

Once steamed, cut and enjoy!

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.