Grilled Ratatouille

This delicious Grilled Ratatouille is a simple, healthy, and vibrant dish perfect for summer meals. Packed with fresh, flavorful vegetables like zucchini, peppers, and eggplant, this easy recipe offers a smoky twist that can be made with common ingredients. A true crowd-pleaser, it’s ideal for any occasion!

Ingredients Needed:

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 Japanese eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded and quartered
• 2 yellow bell peppers, stemmed, seeded and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

How To Make Grilled Ratatouille Recipe?

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Prepare the Vegetables: In a large shallow baking dish, add the zucchini, yellow squash, Japanese eggplant, bell peppers, onions, and cherry tomatoes. Pour in 120ml olive oil and toss to coat. Season with salt and pepper to taste.
3. Grill the Vegetables: Place the vegetables on the grill and cook for 5 to 6 minutes, turning them halfway through the cooking time. Remove the tomatoes after this initial grilling time. Cover the grill and continue cooking the remaining vegetables for another 2 minutes or until they are almost cooked through.
4. Chop the Vegetables: Transfer the grilled vegetables to a cutting board. Coarsely chop them, leaving the tomatoes whole.
5. Toss the Vegetables: Place the chopped vegetables and whole tomatoes in a large bowl. Add 30ml of olive oil, garlic, oregano, and parsley. Toss gently to combine and season with additional salt and pepper to taste.
6. Serve: Serve the ratatouille at room temperature.

Recipe Tips:

• Preheat the Grill: Always preheat your grill to medium-high heat to ensure the vegetables cook evenly and develop that nice char.
• Don’t Overcook the Vegetables: Keep an eye on the vegetables while grilling. Overcooking can make them soggy and lose their flavor.
• Use Fresh Herbs: Fresh oregano and parsley bring a lot of flavor, so don’t substitute them with dried herbs for the best taste.
• Toss Gently: When mixing the grilled vegetables with the oil and herbs, toss them gently to keep their shape and texture intact.
• Season Well: Be generous with salt and pepper while grilling and after tossing the vegetables—this helps to bring out the natural flavors.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Grilled Ratatouille cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Reheat: Heat a pan over medium heat. Cook the leftovers for 3-5 minutes, stirring until warmed.

Nutrition Facts:

• Calories: 110 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 330mg
• Potassium: 370mg
• Total Carbohydrate: 10g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 2g

Try More Bobby Flay Recipes:

• Grilled Lobster Tails with Lemon-Red Fresno Butter
• Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples
• Bobby Flay Grilled Salmon​
• Bobby Flay Grilled Potato Salad

Grilled Ratatouille

Author: Mohamed Shili Cooking Method:Grilling Cuisine:French Courses:Side Dish Recipe Keys: G Grilled Ratatouille

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesRest time: minutesTotal time: 27 minutesServings:4 servingsCalories:110 kcal Best Season:Suitable throughout the year

Description

This delicious Grilled Ratatouille is a simple, healthy, and vibrant dish perfect for summer meals. Packed with fresh, flavorful vegetables like zucchini, peppers, and eggplant, this easy recipe offers a smoky twist that can be made with common ingredients. A true crowd-pleaser, it’s ideal for any occasion!

Ingredients

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 Japanese eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded and quartered
• 2 yellow bell peppers, stemmed, seeded and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

Instructions

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Prepare the Vegetables: In a large shallow baking dish, add the zucchini, yellow squash, Japanese eggplant, bell peppers, onions, and cherry tomatoes. Pour in 120ml olive oil and toss to coat. Season with salt and pepper to taste.
3. Grill the Vegetables: Place the vegetables on the grill and cook for 5 to 6 minutes, turning them halfway through the cooking time. Remove the tomatoes after this initial grilling time. Cover the grill and continue cooking the remaining vegetables for another 2 minutes or until they are almost cooked through.
4. Chop the Vegetables: Transfer the grilled vegetables to a cutting board. Coarsely chop them, leaving the tomatoes whole.
5. Toss the Vegetables: Place the chopped vegetables and whole tomatoes in a large bowl. Add 30ml of olive oil, garlic, oregano, and parsley. Toss gently to combine and season with additional salt and pepper to taste.
6. Serve: Serve the ratatouille at room temperature.

Notes

• Preheat the Grill: Always preheat your grill to medium-high heat to ensure the vegetables cook evenly and develop that nice char.
• Don’t Overcook the Vegetables: Keep an eye on the vegetables while grilling. Overcooking can make them soggy and lose their flavor.
• Use Fresh Herbs: Fresh oregano and parsley bring a lot of flavor, so d
• Toss Gently: When mixing the grilled vegetables with the oil and herbs, toss them gently to keep their shape and texture intact.on’t substitute them with dried herbs for the best taste.
• Season Well: Be generous with salt and pepper while grilling and after tossing the vegetables—this helps to bring out the natural flavors.

Keywords:Grilled Ratatouille