Creole Grilled Chayote Ratatouille

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Creole Grilled Chayote Ratatouille

 

2 pounds chayotes

1 pound eggplant

1 pound onions

4 green bell peppers

2 pounds tomatoes, concasse

10 cloves garlic

6 ounces olive oil

2/3 cup chopped parsley

2 bay leaves

2 tablespoons Creole seasoning or to taste

1 teaspoon dried thyme leaves

kosher salt and freshly ground black pepper to taste

 

Cut the chayotes in half and scoop out the seed, then slice into 1/2 inch

slices. Peel the eggplant and slice into 1/2 inch slices. Slice the onions

crossways 1/4 inch thick, then cut each slice in half to end up with

semicircular pieces of onion. Core and seed the peppers and chop into 1/2 inch

dice. Chop the garlic. Prepare the tomato concasse. Brush the chayote and

eggplant slices with olive oil and grill or bake until about half cooked. Saute

the onions and peppers in the remaining olive oil until half cooked. Add the

garlic and saute for one additional minute. Cut the grilled chayote and eggplant

slices into large dice. Combine all the vegetables and seasonings into a brazier

or heavy saucepan. Cover and cook in a 350 degrees oven for about 30 minutes or

until the vegetables are tender and the flavors are well blended. If the

vegetables are too juicy, cook uncovered on the stove top for a few minutes to

reduce, stirring frequently to avoid scorching. Adjust seasonings. Serve hot or

cold. About 20 4 ounce portions.