Best Grilled Ratatouille Foil Packet Recipes

GRILLED VEGETABLE RATATOUILLE

Grilled Vegetable Ratatouille image

Provided by Emeril Lagasse

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 large head garlic, top sliced off to expose tips of garlic cloves
5 tablespoons extra-virgin olive oil, divided
2 1/4 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
2 large, ripe tomatoes (about 3/4 pound), halved
1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices
1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices
1 large yellow squash (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices
1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings
1 medium red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1 medium yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1/4 cup sherry vinegar
3 tablespoons freshly minced basil leaves
2 tablespoons freshly minced parsley leaves
1 tablespoon freshly chopped thyme leaves
Freshly grated Parmesan, for garnish

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 RATATOUILLE

Grilled Ratatouille image

Provided by Bobby Flay

Categories side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

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.

SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE

Sunny's Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille image

Provided by Sunny Anderson

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3/4 cup marinara sauce
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 red onion, thinly sliced
Olive oil, for brushing
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
1/2 stick (4 tablespoons) salted butter, at room temperature
1 tablespoon Dijon mustard
1 teaspoon hot Hungarian paprika
1 teaspoon chili powder
1 large clove garlic, grated on a rasp
Four 4- to 6-ounce pieces cod
Kosher salt and freshly ground black pepper
Two 8-ounce bags microwavable white rice
1 tablespoon fresh cilantro, chopped
Zest of 1 lime plus lime wedges, for serving

Steps:

Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

SUNNY'S EASY GRILLED RATATOUILLE

Sunny's Easy Grilled Ratatouille image

Provided by Sunny Anderson

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pint cherry tomatoes, halved
1 cup frozen pearl onions
4 cloves garlic, grated on a rasp or finely minced
2 zucchini, seeded and chopped
2 yellow bell peppers, seeded and chopped
1 eggplant, seeded and chopped
2 tablespoons Italian Seasoning
2 teaspoons hot Hungarian paprika
Kosher salt
Olive oil, for drizzling
Zest of 1 lemon, plus lemon wedges, for spritzing
Freshly ground black pepper
Chopped fresh parsley, for sprinkling

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.