Grilled Ratatouille

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Here’s a super simple and oh-so-delicious and easy recipe for you: Grilled Ratatouille! Grilled Ratatouille is one of my favorites—it’s quick, flavorful, and always gets gobbled up quickly! This is more than just grilled veggies, but it’s still super simple.

One of the best things about this recipe is that it allows the natural sweetness of each vegetable to shine through, and when paired with some good olive oil, fresh thyme, and garlic, the flavors really pop.

This is also a super versatile dish that you can pair with so many different dishes, or even enjoy it as the main event. Whether you’re having a casual BBQ or a formal dinner party, it’s always a hit!

Ingredients

• Large eggplant
• Zucchinis
• Bell peppers – Red, yellow, or orange.
• Red onion
• Cherry tomatoes
• Garlic
• Olive oil
• Fresh thyme leaves – Or dried thyme.
• Salt and pepper
• Fresh basil leaves – For garnish, optional.
• Lemon – Optional.

You’ll also need:

• Metal skewers – Or soaked bamboo skewers.

How To Make Grilled Ratatouille

1. Preheat your grill to medium-high heat.
2. Cook the garlic and thyme sprigs in the olive oil in a small skillet over medium heat until just sizzling. Turn off the heat and cool.
3. Add all the sliced vegetables except for the tomatoes to a large bowl and drizzle with the flavored oil, and season lightly with salt and pepper.
4. Skewer the tomatoes on a metal or soaked wooden skewer and drizzle with a bit of the remaining oil.
5. Place the eggplant, zucchini, bell peppers, and onion slices on the grill. Grill for about 3-4 minutes on each side, or until they are tender and have nice grill marks.
6. Add the tomato skewers to the grill during the last 2 minutes of grilling, as they cook quickly.
7. Remove all the vegetables from the grill once they are grilled and arrange them on a serving platter.
8. Garnish with fresh basil leaves and a squeeze of fresh lemon, if desired.
9. Serve the grilled ratatouille warm as a side dish, or as a main course with crusty bread or over couscous. Enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Grilling on medium-high heat is key for getting those beautiful grill marks without overcooking the vegetables. If your grill is too hot, the veggies may burn on the outside before becoming tender on the inside.
• Don’t skip the step of letting the oil cool after cooking the garlic and thyme. If the oil is too hot when you toss it with the vegetables, it could cook them slightly, which may affect how they grill.
• I always try to use fresh thyme in this recipe because it adds a brighter, more aromatic flavor. But if you’re in a pinch, dried thyme works just fine.
• Skewering the cherry tomatoes makes them easier to manage on the grill, so they don’t roll around. Plus, it’s fun to serve them right on the skewer!

Recommended

Make It A Meal

Grilled ratatouille is a fantastic side dish, but it can also be the star of the show! Serve it over fluffy couscous, orzo, or even quinoa for a hearty vegetarian meal. You can also pair it with crusty bread, drizzling some extra olive oil over the top for added richness. If you’re feeling extra fancy, try serving it alongside grilled fish or chicken for a more filling dish.

Storage

Store any leftover grilled ratatouille in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop or microwave, though I find the vegetables hold their texture better when warmed in a skillet. If you want to freeze the leftovers, place them in a freezer-safe container. When reheating from frozen, let the ratatouille thaw overnight in the fridge before reheating gently on the stovetop.