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Grilled Vegetable Ratatouille

Grilled Vegetable Ratatouille
Cooking Time:
Imperial (US)
  • 3 Japanese eggplants, each about 8"
  • 2 zucchini, each about 8"
  • 3 yellow patty pan squashes
  • 2 sweet bell peppers, red or yellow
  • 1 sweet yellow onion
  • 1 cup fresh basil leaves
  • 1 tsp minced garlic
  • 1 large red tomato
  • 1 large yellow or orange tomato
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper
  • crumbled feta cheese
Heat a gas grill to medium-high.
Cut the eggplants and zucchini in half lengthwise. If they are thicker than 1”, cut them into quarters lengthwise. Cut the patty pans in ½. Cut the peppers in half and remove the stems and seeds. Place the vegetables in a large bowl, drizzle with 2 Tbl. olive oil and toss gently to coat.
Peel the onion and slice into ½’ rounds. Place on plate and drizzle with 2 tsp. olive oil.
Grill the vegetables in batches, gently turning them as they start to char. When they are charred on all sides and starting to soften, remove them to a large bowl with a cover/lid. You can work in batches if needed. Stack the cooked vegetables in the bowl but do not toss or mix. Let the veggies sweat in the bowl, covered, about 20 minutes.
When the vegetables have sweated and are cool enough to touch, carefully cut them into ¾” to 1” pieces. Place in another large bowl.
Cut the tomatoes into ½” chunks. ( If you have a lot of small cherry tomatoes, they are great as well. Just cut them in half.)
Mince the basil leaves.
When the vegetables have completely cooled, add the tomatoes, their juice, the garlic
and the minced basil. Toss gently.
Add some extra virgin olive oil, about ¼ cup, the balsamic vinegar, and salt and pepper to taste.
Let stand about 30 minutes.
Sprinkle with a little crumbled feta cheese.
This is best served at room temperature. Serve alongside any meat off the grill with a green salad and a little aioli or spicy tomato sauce.
Or pair with basmati rice, basil risotto, or toss with pasta.
Serves 4-6.
Recipe by Jane O'Riordan
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