Chef Tyler Florence shows us how to make a simple, grilled ratatouille. It's a showstopper that will impress your guests and prove that vegetables don’t have to be second-class citizens at your cookout. For the fresh herb pesto, follow the recipe below from his cookbook, American Grill:
Fresh herb pesto
1 bunch fresh basil, leaves only
1 bunch fresh parsley, leaves only
1/2 cup (75 g) blanched garlic
3/4 cup (75 g) grated Parmesan cheese
¾ cup (100 g) pine nuts, toasted
1 tablespoon chile flakes
Grated zest of 1 lemon
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/4 cups (300 ml) extra-virgin olive oil
In a food processor, combine the basil, parsley, garlic, Parmesan, pine nuts, chile flakes, lemon zest, salt, and black pepper. Pulse to combine. With the motor running, pour in the olive oil slowly and process until a smooth paste forms. Refrigerate until ready to use.
