Grilled Ratatouille

  • I love grilled vegetables and this recipe is just so good! The traditional French way to make ratatouille is to simmer it on the stove but I love the way grilling brings out the flavor of the vegetables. This makes a delicious side and tastes great at room temperature. Add some rice and you’ll have filling vegetarian meal.
  • What you will need:
    1 eggplant (1 lb)
    2 zucchini (medium large)
    1 sweet red pepper
    1 sweet orange or yellow pepper
    1 cup cherry tomatoes
    2 or 3 cloves garlic minced or pressed
    1/4 chopped parsley or basil
    1/2 sliced red onion
    1 can chickpeas drained
    1/4 cup grated Parmesan cheese
    1/3 cup balsamic vinegar
    1/4 cup olive oil
    1 or 2 teaspoons Dijon mustard
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 teaspoon lemon juice
  • In a small bowl whisk together vinegar, olive oil, mustard, lemon juice, salt and pepper. Stir in garlic then set aside 1/4 cup.
  • Rinse, partially peel eggplant and zucchini then cut length wise about 1/2 inch thick. Rinse and cut the peppers by standing them upright and slicing downwards around each side. I have bought eggplants that are bitter before, which can ruin any meal. Eggplant becomes bitter if it is over-mature. Here are some tips for picking out your eggplant: Choose one that is smaller and heavy for it’s size, with no bruises or brown spots. (The larger ones are usually the older ones) It should be firm to the touch and spring back easily when you press with your finger. The leaves at the end of the stem should be green, not brown and shriveled.


  • Place vegetables in a gallon zip top bag. Pour dressing/marinade over vegetables and seal bag. Marinate for 30 minutes turning the bag halfway through to make sure all vegetables get some marinade.
  • Rinse and thread cherry tomatoes on skewer. Thinly slice the red onion. If the onion is too strong rinse the slices in cold water and place in a bowl of water with a little vinegar while your other vegetables are marinating.


  • Ready to go on the grill.
  • Oil grill grate and set to medium. Grill vegetables 10-15 minutes or until they have softened and have nice grill marks.  You may have to do this in batches. Be sure to move the vegetables around and turn halfway through. Grill the tomatoes for around 4 minutes, turning once.
  • The skin on the peppers will most likely burn in places. This is very easy to peel off with your fingers.
  • Cut eggplant, zucchini, and peppers into bite sized pieces, place into a large bowl and add the parsley or basil. Pour on some of the dressing. In a separate bowl mix together tomatoes and chickpeas.
  • Add the onion, tomatoes and chickpeas into the vegetable bowl. Add more of the dressing if needed. Salt and cracked pepper to taste.
    Sprinkle on Parmesan or feta cheese before serving.
    Makes 4 to 5 servings


  1. Kelly says:

    Oh yes! Ratatouille is devine – why have I not thought to make it on the grill before? Grilled vegetables have such an enhanced flavor. Definitely going to try this! Think would be delicious served with some quinoa or couscous. Thanks for the tip!

    xoxo – Kelly

  2. Lisa says:

    Aw, this looks so delicious! <3

    Enjoy your Day!
    Joy Della Vita Travelblog

  3. Deborah says:

    It looks so goog I want to try it!


  4. Erika says:

    I’m pretty sure that if you sprinkle some salt on sliced eggplant it draws out some liquid and some of the bad taste!

  5. Skiathos says:

    This Looks amazing. I have to try this. Thank you

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