Click here for a PDF of this recipe without photos.
Anyone who has visited this blog (or, for that matter, my house) knows what a fan I am of Rick Bayless. In addition to his cookbooks, PBS show, restaurants, and products, I really enjoy his use of social media. He is an active Twitter user (tweeter?), frequently sharing photos form his restaurants, his travels, and even his home/garden/kitchen. His Twitter feed is the source of this recipe. Earlier this week, he published these three tweets (with a photo demonstrating each step):
The dish turned out wonderfully – the perfect accompaniment for a grilled steak and, since everything was cooked outside, a nice way to keep the kitchen cool on this 97-degree summer day. Thanks for tweeting it, Chef!
Adapted from Rick Bayless via Twitter
- 4 ripe red tomatoes
- 5 cloves garlic, skin on
- 1 red bell pepper
- 2 small yellow summer squash
- 2 small zucchini
- 1 medium eggplant
- 1 small red onion
- Olive oil
- Salt and freshly ground black pepper
Grill the tomatoes, garlic, and bell pepper over high heat, turning occasionally, until skins are blackened.
Remove the skins from the tomatoes and puree in a food processor. Peel and chop the garlic. Remove skins, stem, and seeds from pepper. Cut into small dice.
Dice the squash, zucchini, eggplant, and red onions.
Toss with olive oil and salt, then grill for several minutes.
Transfer all ingredients to a large pan and bring to a brisk simmer. Simmer for several minutes to thicken.
Adjust seasoning and serve.
Julio's Delicatessen 