Grilled Ratatouille Recipe

Joshua Bousel

In my meat-centric world, vegetables create some semblance of balance but are rarely lusted after like a chunk of slow smoked pork or a well seared steak. But there's something about grilled veggies that I find irresistible. The char from the grill, the caramelization of sugars, and the softened texture of things like squash, onions, eggplant, and peppers.

So, I wonder why it took me so long to put these all together into a grilled interpretation of ratatouille.

Grilling each vegetable (and fruit, if you want to get technical), dicing them, and then finishing them with a dressing of herbed white balsamic created a medley of flavors and textures. Creamy eggplant, sweet and sharp onions, and acidic tomatoes all mixed with tangy vinegar and fresh herbs to create an excellent early taste of spring.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 to 6 servings

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  • 1/4 cup, plus 2 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons 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. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil 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.

  4. Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.

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Nutrition Facts (per serving)
211 Calories
14g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 211
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 17%
Total Sugars 10g
Protein 3g
Vitamin C 101mg 507%
Calcium 53mg 4%
Iron 1mg 7%
Potassium 594mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)