Best Grilled Ratatouille Recipes

GRILLED RATATOUILLE

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

GRILLED RATATOUILLE PASTA SALAD

Steps:

• Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
• Cook pasta according to package directions.
• Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
• Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

GRILLED RATATOUILLE

Steps:

• Prepare a grill for medium heat.
• Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
• When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

GRILLED RATATOUILLE

Steps:

• At least an hour before cooking, light the charcoal fire.
• Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
• Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
• Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
• Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
• Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
• Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
• Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
• Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.

GRILLED RATATOUILLE PASTA

Steps:

• In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
• Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

GRILLED RATATOUILLE

Steps:

• Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
• Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
• Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
• Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
• Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.

GRILLED RATATOUILLE SALAD WITH FETA CHEESE

Steps:

• Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
• Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

GRILLED RATATOUILLE MUFFALETTA

Steps:

• In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
• Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
• Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
• Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.

GRILLED RATATOUILLE WITH CROSTINI AND GOAT CHEESE

Steps:

• Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
• Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
• Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.
• To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.

GRILLED RATATOUILLE

Steps:

• Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
• Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
• Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
• Cut onions into slices 1/2 inch thick; coat with oil mixture.
• Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
• Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
• When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
• Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
• When ready to serve, adjust seasonings. Additional olive oil may be necessary.

GRILLED TUNA WITH GRILLED RATATOUILLE COUSCOUS AND DECONSTRUCTED PESTO

Steps:

• Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes. Remove from the heat, fluff with a fork, and set aside.
• Heat the grill to medium-high. Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender. Remove, cool slightly, and cut into large chunks.
• Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
• Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
• Put the chopped vegetables in a large bowl. Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss.
• Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil. Garnish with whole basil leaves.

RATATOUILLE GRILLED CHEESE SANDWICHES

Steps:

• Spread both sides of each bread slice with mayonnaise. Layer 1/2 of the cheese, all of the ratatouille, and remaining cheese on 4 bread slices. Top with remaining bread slices.
• Heat an extra-large skillet, grill pan, or griddle over medium heat. Cook sandwiches until golden and cheese melts, 2 to 3 minutes per side.

GRILLED RATATOUILLE SALAD

Steps:

• Prepare an outdoor grill with a hot fire.
• Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
• Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
• Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.

SUNNY'S EASY GRILLED RATATOUILLE

Steps:

• Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
• Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
• Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
• Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

GRILLED PORK AND RATATOUILLE

Steps:

• Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
• Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
• Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
• Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
• Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

GRILLED RATATOUILLE AND BULGUR SALAD

Steps:

• Preheat grill for direct heat. Brush eggplant, zucchini, squash, onion, and tomatoes with oil. Season with salt and pepper. Grill, flipping once, until lightly charred and tender, about 5 minutes. Transfer to a cutting board and coarsely chop. Place bulgur in a container, and pour vegetables and accumulated juices on top. Sprinkle with lemon juice and drizzle with oil. (Store in refrigerator up to 2 days; let come to room temperature before serving.)
• Brush both sides of baguette with oil. Grill, flipping once, until edges are crisp and charred, 3 to 4 minutes. Rub top of bread with garlic; cut into 1/2-inch croutons. (Store at room temperature up to 2 days.) Top salad with basil and croutons before serving.

GRILLED RATATOUILLE NICOISE

Steps:

• Preheat oven to 350 degrees. Place tomatoes skin side down in a roasting pan, and sprinkle with salt. Roast until tomatoes are very soft and lightly browned, about 1 hour. Remove from oven; set aside.
• Meanwhile, preheat a charcoal or gas grill. Brush both sides of eggplant slices with oil; season with salt and pepper. Grill until softened, about 3 minutes per side. Transfer to a large plate. Brush zucchini slices with oil; grill until tender, 2 to 3 minutes per side. Transfer to plate.
• In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add onions, peppers, and garlic. Saute, stirring occasionally, until onions are soft and translucent, about 5 minutes.
• Remove pan from heat. Stir in reserved tomatoes, eggplant, and zucchini. Season with salt and pepper; fold in parsley. Serve drizzled with vinegar.

GRILLED VEGETABLE RATATOUILLE

Steps:

• Preheat the grill.
• Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.
• Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
• In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
• In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)
• Serve atop grilled wild Alaskan salmon.

GRILLED CHICKEN AND RATATOUILLE

Steps:

• Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
• Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

GRILLED CHICKEN AND RATATOUILLE

Steps:

• Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
• Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.