05/24/2012 12:22 EDT | Updated 07/24/2012 05:12 EDT

Ratatouille made with seasonal vegetables grilled with garlicky shrimp

This summery dish is a twist on the classic ratatouille, using grilled shrimp and buttery almond oil with a white wine glaze.

Blended with seasonal vegetables and topped with homemade pesto, it’s perfect on the grill for backyard summer entertaining with flare.

Shrimp With Grilled Ratatouille

Grilled Ratatouille

1 each red, yellow and orange pepper, cut in half and cleaned

1 large zucchini, sliced lengthwise

1 large Asian eggplant, sliced lengthwise

1 large red onion, cut into slices about 1 cm (1/2 inch) thick

500 ml (2 cups) cherry tomatoes

1/4 bunch tarragon, finely sliced

1/4 bunch chives, finely sliced

75 ml (1/3 cup) extra-virgin olive oil, divided

Salt and pepper, to taste


2 cloves garlic

30 g (1 oz) grated Parmesan cheese

25 ml (1/8 cup) toasted blanched almonds

1 bunch basil

125 g (4 oz) extra-virgin olive oil

Salt and pepper, to taste


3 cloves garlic, finely chopped

250 ml (1 cup) slivered almonds, toasted

5 ml (1 tsp) chili flakes

50 ml (1/4 cup) almond oil

1 kg (2 lb) white shrimp, peeled, deveined, tail on (16 to 20)

Salt and pepper, to taste

60 ml (2 oz) white wine

30 ml (2 tbsp) butter

Ratatouille: Drizzle pepper, zucchini, eggplant and onion with 30 ml (2 tbsp) of the olive oil, season with salt and pepper and grill until just cooked. When cool, cut vegetables into pieces the size of cherry tomatoes and set aside in a large bowl.

In a large pan over medium-high heat, toss cherry tomatoes with 15 ml (1 tbsp) of the olive oil and cook until they burst. Add tomatoes to bowl of grilled vegetables and toss with tarragon and chives and drizzle with 30 ml (2 tbsp) of the olive oil. Season to taste.

Pesto: In the bowl of a food processor, pulse together garlic, Parmesan and almonds for 10 seconds. Add basil and olive oil. Pulse until basil is processed fine and pesto is formed. Season with salt and pepper.

Shrimp: In a large skillet over medium-high heat, saute garlic, slivered almonds and chili flakes in almond oil for about 30 seconds. Add shrimp, season with salt and pepper and saute continuously tossing and flipping shrimp until are cooked, about 4 minutes. The garlic should be brown and a little crispy. Deglaze with white wine, scraping browned bits from the pan. Add butter and stir, forming a sauce. Remove from heat.

To serve, spoon ratatouille onto a large plate, top with shrimp and dot shrimp with a dollop of pesto.

Makes 6 servings.

Nutrition information per serving: 808 calories; 61 g fat (9.8 g saturated fat); 41.5 g protein; 25.6 g carbohydrate; 8.6 g fibre; 244.2 mg cholesterol; 313.4 mg sodium.

Source: Almond Board of California,