Grilled Ratatouille
Grilled Ratatouille is a quick and tasty mix of eggplant, zucchini, peppers, and tomatoes. Perfect for BBQs or dinners. Serve as a side or main with couscous. Leftovers are just as yummy!
Ingredients
- 1 large eggplant sliced into ½-inch rounds
- 2 zucchinis sliced into ½-inch rounds
- 2 bell peppers red, yellow, or orange, seeded and cut into thick strips
- 1 large red onion sliced into thick rings
- 1 cup cherry tomatoes
- 2 cloves garlic sliced
- ¼ cup olive oil
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- salt and pepper to taste
- fresh basil leaves for garnish, optional
- 1 tablespoon lemon juice optional
Instructions
- Preheat your grill to medium-high heat.
- 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.
- 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.
- Skewer the tomatoes on a metal or soaked wooden skewer and drizzle with a bit of the remaining oil.
- 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.
- Add the tomato skewers to the grill during the last 2 minutes of grilling, as they cook quickly.
- Remove all the vegetables from the grill once they are grilled and arrange them on a serving platter.
- Garnish with fresh basil leaves and a squeeze of fresh lemon, if desired.
- Serve the grilled ratatouille warm as a side dish, or as a main course with crusty bread or over couscous. Enjoy!
Notes
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!
Nutrition
Serving: 1cupCalories: 201kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 18mgPotassium: 774mgFiber: 6gSugar: 11gVitamin A: 2292IUVitamin C: 108mgCalcium: 45mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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