OK. So not a classic ratatouille–there is no eggplant or zucchini in this rendition, but ratatouille-ish, in that the veg (in this case yellow beans and onions) cook in a stewy broth of olive oil and tomato, as it breaks down.

We cook this on the grill outside in summer, to keep the house cool. Any pan will work, even an old pie plate. But it needs sides to keep in the juices from the tomato and olive oil.

Note: if also grilling fast-cooking meats, chicken breasts or steaks, you will probably need to put the veggies on first. They take longer.

Yellow beans, sweet onion, and cherry tomatoes cook together in bath of olive oil and sea salt

Ingredients

  • Green or yellow beans, rinsed and the ends snapped off
  • Cherry tomatoes (or large tomatoes cut into chunks)
  • Sweet onion sliced into wedges
  • Lots of good olive oil
  • Sea salt

Guidelines

  • Rinse veggies and toss together in a metal pan that can stand up to a hot grill
  • Douse liberally with olive oil
  • Sprinkle with sea salt
  • Put pan on a medium-hot grill and cook for 15-20 minutes, stirring occasionally until veggies are soft.