Bobby Flay's Grilled Ratatouille

  • Yield:6
This recipe appears in:
Menu: Fourth of July Grillfest


  • 2 medium zucchini, halved lengthwise
  • 2 medium yellow summer squash, halved lengthwise
  • 2 Asian eggplants, halved lengthwise
  • 2 medium red bell peppers, stemmed, seeded, and quartered
  • 2 medium yellow bell peppers, stemmed, seeded, and quartered
  • 2 medium red onions, quartered
  • 1 basket cherry tomatoes (12 to 16)
  • 1/2 cup plus 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, finely chopped
  • 3 tablespoons finely chopped oregano
  • 1/4 cup finely chopped flat-leaf parsley


  1. 1.

    Preheat a gas or charcoal grill to medium high.

  2. 2.

    Place the zucchini, yellow squash, eggplants, bell peppers, onions, and tomatoes in a large, shallow pan or baking dish, add 1/2 cup of the olive oil, and toss to coat. Season with salt and pepper. Grill the vegetables for 5 to 6 minutes with the grill uncovered, turning halfway through the cooking time. Remove the tomatoes, cover the grill, and cook the remaining vegetables until almost cooked through, about 2 minutes. Put the tomatoes in a large bowl.

  3. 3.

    Transfer vegetables to a cutting board and chop coarsely. Combine them with the tomatoes, add the remaining 2 tablespoons of olive oil, garlic, oregano, and parsely, and add salt and pepper. Serve warm or at room temperature.

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