2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Ratatouille from the Charcoal Grill


Ratatouille, the great vegetable dish of Provence, is the pure expression of those sunny fields and gardens. This is a twist on the traditional. The fresh summer vegetables that go into a classic ratatouille are given a smoky upgrade: marinated in a garlicky vinaigrette and then cooked over hot coals instead of in a pan. (Vegan)

Serves 6 (as a center-of-the-plate dish)

1 ½ pounds firm young eggplants
1 pound green and yellow zucchini
1 ½ pounds red and green bell peppers
2 large onions (1 ¼ pound)
1 ½ pounds ripe red tomatoes

For The Marinade

½ cup extra-virgin olive oil, plus more for garnish
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar, plus more to taste
1 ½ teaspoon sea salt, plus more to taste
Freshly ground black pepper to taste
4–6 cloves garlic, minced
1 tablespoon chopped fresh thyme
½ teaspoon fennel seeds, lightly pounded
½ cup chopped fresh flat-leaf parsley

Cut all the vegetables in large pieces for the grill. Slice large eggplants about ½-inch thick and thin ones in half lengthwise. Slice the zucchini lengthwise a little thinner than the eggplant. Cut the bell peppers lengthwise in thirds and trim out the cores and seeds. Thickly slice the onions crosswise. Cut the tomatoes in half.

Whisk together all the marinade ingredients or pulse briefly in a blender.

Layer the vegetables in a large glass or ceramic dish, brushing them generously on both sides with the marinade as you put them in and leaving the tomatoes for last. Drizzle the remaining marinade over the vegetables in the dish and place the tomatoes cut side down on top of them. Leave the vegetables to marinate for at least an hour, longer if you have plenty of time.

Fire up the coals! When they are ready, grill the vegetables until they are charred and blistered just the way you like them, and tender enough to be flexible but not mushy. The exact time is impossible to call, as it varies with the heat of the coals and the distance between the grate and the coals, but probably 3 to 4 minutes on a side if the coals are nice and hot. I start with the peppers, and then amuse myself by pulling off their charred skins as I grill the eggplants, zucchini and onions. Grill the tomatoes last, giving them a minute or two on the cut side, then turning them and leaving them on the coals, on their skins, until they are completely soft, up to 7 minutes.

Let the vegetables cool until you can handle them, then scoop the tomatoes out of their skins into a bowl and discard the skins. Drizzle the marinade left in the dish over the tomatoes and crush them with your hands, breaking them up. That’s the sauce.

Cut all the other vegetables into generous bite-sized strips and mix them with the tomatoes. Taste and add more salt, pepper and balsamic vinegar if needed to get the proper level of zinginess. Serve hot, with a pilaf or rice or orzo, and drizzle a little olive oil on top of each serving.

Note: A large platter of glistening ratatouille is a beautiful centerpiece for a summer meal. Or pair it with Anna’s Farro with Lentils and Lavender.

Recipe and images from Vegan Vegetarian Omnivore by Anna Thomas. Copyright ©2016 by Anna Thomas. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

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Longtime Ojai, California resident ANNA THOMAS wrote the iconic cookbook The Vegetarian Epicure while still a student at UCLA, followed by its two sequels and Love Soup. Her newest book, Vegan Vegetarian Omnivore: Dinner for Everyone at the Table (W. W. Norton & Co., 2016), was released in April.

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