Grill

Sometimes adults, just like little kids, get bored with their food. When this happens to me, I find myself breaking apart old recipes and reinventing them. Mainly, it is just me playing with my food. There are only so many ways you can serve vegetables. Trying to turn them into a show-stopper for a dinner party or BBQ is kind of a stretch, especially when you have to compete with meats and seafood of all different kinds. When I decided it would be cool to make traditional ratatouille into a finger food, I kind of laughed at myself. (Yes, it is sad how uncool my standards are for what is cool.) Anyway, I know you don’t want to read about my inspiration for this dish. Well, bad news—I’m going to tell you regardless! I had the image of ribbon candy looping back and forth and through how beautiful thinly sliced vegetables would be in that same pattern. I wanted to make this a great summer dish, so I added some fresh pureed cherry tomatoes, a blend of crunchy gluten-free breadcrumbs with fresh herbs, and soft crumbly goat cheese. When you take a bite off the skewer, all the flavors combine …

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