Grilled Ratatouille Recipe

Name: Grilled Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bell peppers (red or yellow), seeded, stemmed, and cut into 3/4-in.-wide wedges; 2 red onions, cut into 1-in.-wide wedges; 1 large eggplant, cut into 1-in. chunks; 2 small yellow zucchini or crookneck squash, cut crosswise into 1/4 -in.-thick slices; 3 Roma tomatoes, quartered lengthwise; 3 garlic cloves, chopped; 1 tablespoon each finely chopped fresh oregano and flat-leaf parsley; 5 tablespoons extra-virgin olive oil; 1 teaspoon freshly ground black pepper; About 2 tsp. kosher salt; 3 tablespoons balsamic vinegar; 1/3 cup toasted pine nuts; 1/2 cup crumbled ash-coated fresh goat cheese

Servings: persons

2 bell peppers (red or yellow), seeded, stemmed, and cut into 3/4-in.-wide wedges
2 red onions, cut into 1-in.-wide wedges
1 large eggplant, cut into 1-in. chunks
2 small yellow zucchini or crookneck squash, cut crosswise into 1/4 -in.-thick slices
3 Roma tomatoes, quartered lengthwise
3 garlic cloves, chopped
1 tablespoon each finely chopped fresh oregano and flat-leaf parsley
5 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
About 2 tsp. kosher salt
3 tablespoons balsamic vinegar
1/3 cup toasted pine nuts
1/2 cup crumbled ash-coated fresh goat cheese

1
Prepare a charcoal or gas grill for indirect medium heat (350u00b0 to 450u00b0; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 60 briquets and let burn until covered with ash, 15 minutes. Bank evenly on 2 sides. The area over the cleared section is the indirect heat area. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn off 1 burner and reduce others to medium. The area over the turned-off burner is the indirect heat area.
2
In a large bowl, toss together all but the last 3 ingredients. Spread vegetables on a large rimmed baking sheet (not nonstick).
3
Cook vegetables over indirect heat, lid down, until very tender, about 60 minutes (for charcoal, add 4 briquets to each side every 30 minutes and keep measuring heat), gently stirring every 15 minutes. Drizzle with vinegar, stir, and cook 15 minutes more. Let vegetables cool. Put in a medium bowl, toss with pine nuts and salt to taste, and sprinkle with cheese.
4
Note: Nutritional analysis is per serving (about 3/4 cup).

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 13 ingredients. The key ingredients include: 2 bell peppers (red or yellow), seeded, stemmed, and cut into 3/4-in.-wide wedges, 2 red onions, cut into 1-in.-wide wedges, 1 large eggplant, cut into 1-in. chunks, 2 small yellow zucchini or crookneck squash, cut crosswise into 1/4 -in.-thick slices, and more.

Yes, Grilled 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 Ratatouille

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