It’s high summer around here, and the heat has broken for a day or two. Just long enough for us to step outside and fire up the grill. And what says summer more beautifully than grilled veggies and burgers? The heat will be returning with a vengeance this week, and we’ll be hiding in the cool of the basement and longing for cooler climes before we know it. The late summer vegetables have been at the farmer’s market for the last few weeks, and while my family is still sick of all the Ratatouille I made last August and September, the were at least open to enjoying those ingredients in a different form. Below you will find a Ratatouille Burger with a Sundried-Tomato Roulade, perfect for an al-fresco evening when the temperature finally dips into the low 90′s or high 80′s… Yes, it’s been THAT hot here!
Ratatouille Burger with Sundried Tomato Roulade
Ingredients
1 eggplant, sliced for the grill 
1 zucchini, sliced for the grill
1 onion, sliced for the grill
Hamburgers of your choice
Sundried Tomato Roulade
6 oz sundried tomatoes
4 cloves garlic
2 cups fresh basil
olive oil
Directions
Cook the meat and grill the vegetables to your desired level of doneness. Meanwhile, make the roulade by combining the sundried tomatoes, garlic and basil in a food processor. I always use dried sundried tomatoes, but if you use the sundried tomatoes preserved in olive oil, reserve the olive oil for the second step. Once you’ve processed the ingredients into bitty pieces, leave the processor on and slowly pour in the olive oil until a thick paste has formed. You can make this paste as thick or as soupy as you like. We preferred a thicker paste, but the consistency is entirely up to you.
Stack the ingredients on a lightly toasted GF Bun (We like Udi’s) brushed with olive oil. Schmear the roulade on the top bun and enjoy!
