ELWAY'S Downtown Grilled Ratatouille with Bratwursts by Chef Robert Bogart
2 Yellow Squash
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!AlertMe