Grilled Ratatouille Recipe Recipe

Name: Grilled Ratatouille Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup, plus 2 tablespoons extra-virgin olive oil, divided; 2 tablespoon white balsamic vinegar; 3 teaspoons freshly minced garlic (about 3 medium cloves); 1 tablespoon finely chopped fresh basil leaves; 2 teaspoons finely chopped fresh marjoram leaves; 1 teaspoon finely chopped fresh thyme leaves; 3 roma tomatoes, halved lengthwise; 1 large zucchini, quartered lengthwise; 1 large yellow squash, quartered lengthwise; 1 medium globe eggplant, cut into 1/2-inch rounds; 1 large yellow onion, cut into 1/2-inch rounds and skewered horizontally; 1 red bell pepper, stemmed, seeded, and halved; 1 yellow bell pepper, stemmed, seeded, and halved; Kosher salt and freshly ground black pepper

Servings: persons

1/4 cup, plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoon white balsamic vinegar
3 teaspoons freshly minced garlic (about 3 medium cloves)
1 tablespoon finely chopped fresh basil leaves
2 teaspoons finely chopped fresh marjoram leaves
1 teaspoon finely chopped fresh thyme leaves
3 roma tomatoes, halved lengthwise
1 large zucchini, quartered lengthwise
1 large yellow squash, quartered lengthwise
1 medium globe eggplant, cut into 1/2-inch rounds
1 large yellow onion, cut into 1/2-inch rounds and skewered horizontally
1 red bell pepper, stemmed, seeded, and halved
1 yellow bell pepper, stemmed, seeded, and halved
Kosher salt and freshly ground black pepper

1
In a small bowl whisk together 2 tablespoons oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste; set aside.
2
Place tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a large rimmed baking sheet. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
3
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
4
and
5
the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers. Transfer vegetables to cutting board and cut into large dice.
6
Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.

190

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 14 ingredients. The key ingredients include: 1/4 cup, plus 2 tablespoons extra-virgin olive oil, divided, 2 tablespoon white balsamic vinegar, 3 teaspoons freshly minced garlic (about 3 medium cloves), 1 tablespoon finely chopped fresh basil leaves, and more.

Yes, Grilled Ratatouille Recipe 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 Recipe

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