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Grilled Ratatouille


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  • 1 medium sized eggplant (about 1 lb.) sliced ½ in. thick
  • 2 medium zucchini, trimmed
  • 1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed
  • 1 large onion, sliced ½ in. thick
  • 4 – 5 Tbsp. fruity extra virgin olive oil
  • 4 large garlic cloves, peeled and sliced
  • 1 lb. ripe plum tomatoes, peeled and chopped fine
  • Salt and pepper
  • 8 sprigs, fresh thyme, leaves stripped off
  • 3 Tbs. minced fresh basil
  • Grated zest of ½ lemon
  • 2 Tbs. pine nuts, toasted



Step 1

Spread eggplant slices on a large plastic cutting board, slice zucchini lengthwise ½ in thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry. Light grill to very hot, place pepper pieces skin side down on grill and grill until skin blackens, put in a paper bag. Place onion sliced on grill and sear on both sides. Remove and chop in ½ in pieces. Brush eggplant and zucchini with about 2 Tbs. olive oil. Grill until seared. Chop in ½ in pieces. Skin pepper and chop in ½ in pieces. Heat 2 Tbs. oil in a large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini, sauté 5 minutes stirring. Add tomatoes, thyme leaves, half of the basil and lemon zest. Saute 5 minutes, stirring. Season with salt and pepper. Fold in pine nuts, remaining basil and additional oil if desired. Serve cool or room temperature.

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