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Grilled Ratatouille

Grilled Ratatouille

Serve this as a light, fresh side, or incorporate it into other dishes.


Southern Living OCTOBER 2009

  • Yield: Makes 4 servings
  • Prep time: 33 Minutes
  • Total: 1 Hour, 3 Minutes


  • 1 medium zucchini
  • 1 small eggplant
  • 2 teaspoons salt, divided
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon pepper
  • 1 red or green bell pepper, cut into 1-inch pieces
  • 1 medium onion, coarsely chopped
  • 1 cup grape tomatoes, halved
  • Garnishes: chopped fresh basil, fresh thyme sprigs


1. Cut zucchini in half lengthwise; cut lengthwise into 1/4-inch-thick slices. Peel eggplant, and cut into 1-inch cubes. Sprinkle eggplant with 1 tsp. salt, and let stand 30 minutes.

2. Meanwhile, stir together olive oil, next 3 ingredients, and remaining 1 tsp. salt. Let stand 20 minutes. Rinse eggplant, and pat dry.

3. Preheat grill to 300° to 350° (medium) heat. Combine eggplant, zucchini, bell pepper, onion, and olive oil mixture in a large bowl, tossing to combine. Grill vegetable mixture in a lightly greased grill wok or metal basket, stirring occasionally, 15 minutes. Stir in tomatoes, and grill 3 more minutes or until tomatoes are tender. Garnish, if desired.


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Grilled Ratatouille Recipe