Grilled Asian Ratatouille Recipe

Name: Grilled Asian Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds eggplant, preferably the slender Asian variety; 1 medium red bell pepper; 2 medium zucchini; 2 tablespoons peanut or grapeseed oil; 1 medium onion, chopped; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; 2 plum tomatoes, diced; 1 tablespoon Chinese oyster sauce; 1 teaspoon rice vinegar; 1 1/2 teaspoons Chinese or Japanese sesame oil; Salt and freshly ground black pepper; 2 scallions, finely chopped; 2 tablespoons finely chopped cilantro leaves

Servings: persons

1 1/4 pounds eggplant, preferably the slender Asian variety
1 medium red bell pepper
2 medium zucchini
2 tablespoons peanut or grapeseed oil
1 medium onion, chopped
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 plum tomatoes, diced
1 tablespoon Chinese oyster sauce
1 teaspoon rice vinegar
1 1/2 teaspoons Chinese or Japanese sesame oil
Salt and freshly ground black pepper
2 scallions, finely chopped
2 tablespoons finely chopped cilantro leaves

1
Preheat a grill.
2
Remove stems from the eggplant, and slice on a sharp slant to make fairly large, 1/2-inch-thick slices.
3
Core, seed and quarter the pepper.
4
Remove stems from the zucchini, and cut them lengthwise into 4 slices.
5
Grill the vegetables until they are browned, then dice into 1/2-inch cubes.
6
Heat the peanut or grapeseed oil in a large skillet.
7
Add the onion, ginger and garlic, and cook over medium-low heat until they are tender.
8
Add the diced grilled vegetables and the tomato, and cook, stirring gently with a wooden spoon, about 5 minutes.
9
Add the oyster sauce, rice vinegar and sesame oil.
10
Cook, stirring, a few minutes longer.
11
Season to taste with salt and pepper.
12
Fold in the scallions.
13
Sprinkle with cilantro and serve hot or at room temperature, as a first course or side dish.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 pounds eggplant, preferably the slender Asian variety, 1 medium red bell pepper, 2 medium zucchini, 2 tablespoons peanut or grapeseed oil, and more.

Yes, Grilled Asian Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Asian Ratatouille

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