Grilled Ratatouille

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 08/22/19
Grilled ratatouille with steak
Jim Norton/Getty Images
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
158 Calories
8g Fat
22g Carbs
5g Protein
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 158
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 405mg 18%
Total Carbohydrate 22g 8%
Dietary Fiber 7g 23%
Protein 5g
Calcium 160mg 12%
*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.)

This is a tasty grilled vegetarian recipe that is full of flavor and makes a delicious meal. Ratatouille is a traditional French Provincial recipe made from the last things harvested from the garden.

Ingredients

  • 1 eggplant, cut into 1/2 inch circles
  • 1 teaspoon (5 mL) salt
  • 3 tablespoons (45 mL) olive oil
  • 1 zucchini, cut in half lengthwise
  • 1 summer squash, cut in half lengthwise
  • 1 medium onion, quartered
  • 1 can stewed tomatoes
  • 1/4 cup (60 mL) fresh parsley
  • 1/4 cup (60 mL) fresh basil
  • 2 cloves garlic, minced
  • 1 teaspoon (5 mL) oregano
  • 1 teaspoon (5 mL) black pepper
  • 1 teaspoon (5 mL) basil

Steps to Make It

  1. Wash eggplant pieces and sprinkle with salt. Let sit for 30 minutes.

  2. Put 2 tablespoons of olive oil in a large resealable plastic bag.

  3. Add eggplant, zucchini, and squash. Toss to coat all the pieces. Remove vegetables and add the onion. Toss to coat.

  4. Preheat grill.

  5. Place eggplant, zucchini, squash, and onion to grill. The onion might be handled more easily if it is on a skewer.

  6. Grill onions about 10-12 minutes, turning about 3 times.

  7. Grill the remaining vegetables for 4-5 minutes on each side. Remove from grill and let cool.

  8. Cut eggplant into cubes and the other vegetables into thin slices.

  9. In a large saucepan heat the garlic in 1 tablespoon of olive oil. Add remaining ingredients except for the fresh basil and heat on low for 30 minutes. Add fresh basil and mix well.

  10. Serve over rice.

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