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Grilled Ratatouille

Grilled Ratatouille

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This simple recipe is a fast way to make the delicious French dish Ratatouille right in your own backyard.MORE+LESS-


slim eggplants, sliced into 1/4 inch slices


sweet onion, roughly chopped


sweet red pepper, cut into 1 inch pieces


large plum tomatoes, diced


zucchini, sliced into 1/4 inch slices


tbsp chopped fresh basil

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  • 1

    In a large bowl, stir together the eggplant, onion, red pepper, tomatoes, garlic, zucchini and basil. Drizzle with olive oil and salt and pepper well. Stir again.

  • 2

    Lay out a large sheet of aluminum foil and spread the vegetable mixture in the center. Top with a second sheet of aluminum foil. Seal the edges tightly.

  • 3

    Turn on your grill (if using a gas grill) and set to high heat. Place the foil pack on direct heat and cook for 35 minutes. If using a charcoal grill, cook a little longer to ensure that all the vegetables are tender.

  • 4

    Transfer the vegetables to a serving bowl and drizzle with balsamic vinegar (just a couple tablespoons!). Stir well.

No nutrition information available for this recipe

  • 1 eggplant (about 1 lb.), cut lengthwise into 1/2-inch planks
  • 1 yellow summer squash (about 1/2 lb.), cut lengthwise into 1/2-inch planks
  • 1 zucchini (about 1/2 lb.), cut lengthwise into 1/2-inch planks
  • 1 red bell pepper, quartered
  • 1 red onion, cut into 1/2-inch-thick rings (see Tip)
  • 6 tablespoons olive oil
  • 6 tablespoons red-wine vinegar
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh basil, divided
  • 1 tablespoon chopped fresh oregano, divided
  • 1 tablespoon chopped fresh thyme, divided
  • 1 teaspoon ground pepper, divided
  • ¾ teaspoon salt, divided
  • 2 tomatoes (about 3/4 lb. total), coarsely chopped

Combine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.

Preheat grill to medium-high.

Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through 6 to 10 minutes for eggplant, squash, and zucchini 8 to 10 minutes for onion and about 10 minutes for bell pepper.

Coarsely chop the grilled vegetables. Transfer to a large bowl and add tomatoes and the remaining 1/2 tsp. each pepper and salt, and 2 tsp. each basil, oregano, and thyme. Toss well to combine.

Equipment: Charcoal or gas grill

Tip: To keep the onion rings intact, cut the onion into even slices and hold the rings closest to the center with tongs or a long spatula when flipping them.

You'll Need

1 large red onion, cut into 1⁄4"-thick slices
1 red bell pepper, quartered, stems and seeds removed
1 medium eggplant, cut into 1⁄4"-thick planks
1 large portobello mushroom cap, cut into 1⁄4"-thick slices
1 large zucchini, cut into 1⁄4"-thick planks
2 medium yellow squash, cut into 1⁄4"-thick planks
12–16 asparagus stalks, woody ends removed
4 Tbsp olive oil
Salt and black pepper to taste
1 Tbsp prepared pesto
2 Tbsp red wine vinegar
2 Tbsp pine nuts, toasted
1⁄4 cup grated Parmesan

Recipe Summary

  • 2 medium garlic cloves, divided
  • 1 1/2 pints multicolored cherry tomatoes (about 1 lb.), halved
  • 3 tablespoons balsamic vinegar
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • Canola oil, for grill grates
  • 1 medium-size eggplant, sliced crosswise into 1/2-in.-thick rounds
  • 2 small zucchini, sliced lengthwise into 1/2-in.-thick slabs
  • 2 small yellow squash, sliced lengthwise into 1/2-in.-thick slabs
  • 1 medium-size red onion, sliced crosswise into 1/2-in.-thick rounds
  • 1 small red bell pepper, halved lengthwise, gently pressed to flatten
  • 3 (1/2-in. thick) sourdough bread slices
  • 1/4 cup , plus 1 Tbsp. olive oil, divided
  • 3 ounces Parmigiano-Reggiano cheese, shaved (about 1 1/2 cups)
  • 1 cup torn fresh basil, plus more leaves for garnish
  • 1/3 cup chopped toasted skinless almonds

Preheat a gas or charcoal grill to medium-high (400°F to 450°F). Finely chop 1 of the garlic cloves. Combine the chopped garlic, tomatoes, vinegar, black pepper, and salt in a large bowl.

Grease grill grates with canola oil. Place eggplant, zucchini, squash, onion, and bell pepper on oiled grates. Grill, uncovered, until zucchini and squash are just tender, 4 to 5 minutes, turning once. Transfer zucchini and squash to a cutting board. Cover grill continue grilling eggplant, onion, and bell pepper until very tender, 6 to 8 minutes. Transfer to cutting board. Let stand until just cool enough to handle, about 5 minutes chop vegetables into bite-size pieces.

Brush bread slices on both sides with 1 tablespoon of the olive oil. Place on oiled grates grill, uncovered, until just toasted on both sides, 1 to 2 minutes per side. Remove from grill. Cut remaining garlic clove in half rub toast slices on both sides with cut sides of garlic halves. Cut each toast slice in half.

Add chopped grilled vegetables to tomato mixture in bowl add remaining 1/4 cup olive oil, and toss to coat. To serve, sprinkle with cheese, basil, and almonds. Garnish with basil leaves and serve with toasts.

Recipe Summary

  • Salt and pepper
  • 1/2 pound curly pasta, such as cavatappi
  • 1/4 cup olive oil, divided, plus more for grilling
  • 1 medium zucchini, cut lengthwise into thick slices
  • 1 bell pepper, halved, stemmed, and seeded
  • 1 small red onion, halved
  • 1 small eggplant, cut lengthwise into thick slices
  • 4 large tomatoes, cut crosswise into thick slices
  • 3 to 4 tablespoons balsamic vinegar (preferably white)
  • 1/4 cup roughly chopped fresh parsley

In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.

Heat a grill or grill pan to medium-high clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.

Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

Summer’s finest

With a week of 90+ temps behind us now, I think it’s safe to say that summer has arrived! It’s a shame for the local farmers that we haven’t had much rain to stoke their crops. However, for the home gardener with access to a hose, all of this sunshine has made for a fantastic growing season thus far.

Whether you’re growing your own produce or shopping the farmers markets, this recipe for grilled ratatouille salad is a perfect way to take advantage of the seasonal goodies without heating up your house!

Although I have always loved a good ratatouille, it seems more of a fall or winter stew type of thing to me…..maybe because of the way the flavors and textures come together as they cook over a period of time.

When it’s so hot, it’s nice to make dishes that are grilled outside, and during the summer months, I tend to lean towards more simple preparations and food that’s minimally altered. Fresh, seasonal vegetables are terrific when simply grilled. Sometimes I’ll crush some garlic into the olive oil I baste on the veggies so they don’t stick to the grill, but often I let the veggies shine just as the superstars that they are.

Simply grilled veggies turn into a most delicious salad.

I “accidently” made this grilled ratatouille salad the first time. I had stored a bunch of left over grilled veggies in one container and the next day went to look for something interesting to add to my lunch salad and……well, the rest is history. Now I make this “on purpose” quite often. I love that I can make it ahead and not have to fuss over anything if I have guests over. It’s also one of those salads that gets better each day as the flavors have a chance to gel.

Seasonal veggies, grilled, chopped and ready to eat.

Once you’ve washed your vegetables, it’s now time to sharpen up those knife skills because it will require some very thin slicing. If for some reason it seems like a bit too much, you can absolutely pull out your friend, the mandolin, and allow it to be your guide for this.

I occasionally use my mandolin, but when slicing delicate vegetables for this such as eggplant and tomatoes, I find the mandolin can be a bit too harsh and can make things break apart and mush together.

Once the vegetables are all sliced up, I like to lay them next to each other on a sheet tray for easy access to layer everything up. On the bottom of a casserole dish or cast-iron skillet, pour in some crushed tomatoes and then season the top of it with fresh thyme, salt, and pepper. From there you want to layer on the vegetables.

Ratatouille Grilled Panini

Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the grill (or on the stovetop over medium heat).

Brush the eggplant and zucchini on both sides with the garlic oil season with salt, pepper and herbes de Provence. Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes.

Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula. Spread the bread top with the tapenade and set in place. Place the sandwich on the grill and cover with 2 bricks covered in foil or place in a skillet piled with heavy cans. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat. Cut into 4 portions.

The Meatwave

If you'd be so kind as to indulge me in one more consecutive veggie post, I promise we'll get back to the meat next week. Usually multiple vegetable recipes would be a difficult thing to pull off in my meat-centric diet, but as spring starts to settle in, I find I have a somewhat short-lived love affair with fresh vegetables as a response to the winter thaw. It's not just that I want some vegetables here and there, I want them all, and I want them now. Making use of a lot of different veggies at once (well, one is fruit, if you want to get technical), this grilled ratatouille fulfills on those veggie cravings like nothing else.

Ratatouille is a traditional French Provencal dish that consists of tomatoes, eggplant, summer squash, bell peppers, onions, garlic, and herbs. While it's usually either sautéed or roasted, I never shy away from the challenge of bringing a dish to the grill. In this case, I figured it could make it even better&mdashgrilling only makes vegetables more delicious in my opinion thanks to the high heat that coaxes out even more sweetness and gives a flavorful bit of char.

Modifications are a requirement though when porting a dish like ratatouille to the grill. That means the final recipe will ultimately lose some of its traditional aspects, but that doesn't mean it has to depart from its origins altogether. Quite the opposite, I tried to give my ratatouille just about all the ingredients that would make it familiar, they were just put together in a different fashion.

Since the vegetables obviously had to be grilled on their own, I made sure the other components would be represented by turning them into a vinaigrette that included olive oil, white balsamic, garlic, basil, marjoram, and thyme.

Once I had that together, all the sliced veggies were brushed with a little oil, seasoned with salt and pepper, and taken to the flames. My goal was give them all nice bit of browning and char, but have them retain some crispness so the dish wouldn't turn to mush when putting it together in the end. This required some high heat to ensure a good amount of caramelization while avoiding overcooking.

When I say I crave veggies, these are exactly what I'm talking about. Something about the simplicity of a grilled veggie always gets me. They have the essence of their natural flavor heightened by the heat, and this unlocks a strong desirability that I don't find when their in their raw state. I could have easily eaten all of these just the way they were, but then I'd be missing a chance to make them even better.

So I forged ahead, roughly dicing all the grilled eggplant, zucchini, yellow squash, peppers, onions, and tomatoes. All these were then transferred to a large bowl and tossed with the herb and garlic vinaigrette.

This ratatouille was a symphony of spring with its mix of bright and sweet vegetable flavors along with the fresh herbs and little tang of vinegar. The sum was certainly greater than its parts, and when each of those parts started out so delicious in their own right, you can only imagine how much better it got when brought together. I guess you don't have to imagine though, you can go out and make this recipe and find out for yourself why even a devout meatacholic like myself would find this ratatouille so irresistible.

A Provençal red from Ventoux AOC feels right at home with this grilled ratatouille. These wines are blends of Grenache, Syrah, Cinsault, Mourvèdre, and Carignan. They are juicy and have good acidity, red fruit aromas and a hint of spice – beautiful with the dish. Alternatively, pour a Grenache (Garnacha) from Catalonia in Northeastern Spain.

Watch the video: GRILLED RATATOUILLE. How to make easy RATATOUILLE #Vegetarianrecipe (August 2022).